Annie Nicholas writes paranormal and science fiction romance. Read about her hot vampire thrillers, werewolf romantic stories, alpha shifter and sexy alien romance.

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Saturday, November 10, 2012

Cuban Red Beans

This is one of my favorite recipes.

It involves pickled pork, which isn't easy to find in the US. So if you're like me living in a rural redneck state where pizza is a food group, you'll have to make your own. It's not hard.

Pickled Pork

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic
2 tbs sugar
2 tbs mustard seed
2 tbs hot sauce
1 tbs celery seed
1 bay leaf
1/4 tsp whole black pepper
8 oz of ice
1 1/2 lb of cubed pork

Combine all ingredients except ice and pork in a pot. Bring to boil on high heat. Reduce heat and simmer for 3 mins. Remove from heat and add ice. Place pork in a 1 gallon zip top bag and add cooled pickling juice. Seal bag and toss in fridge for 3 days. Stir once in a while. Use within 2 weeks.

Cuban Red Beans

2 tbs vegetable oil
1 medium onion
2 medium green bell peppers
3 stalks of celery
2 tsp salt
1 tsp black pepper
5 cloves of garlic
12 oz of pickled pork --> see recipe above
3 bay leaves
1 tsp dried thyme
1 tsp hot sauce
1/2 tsp cayenne pepper
2 quarts of water
1 pound of dry kidney beans (I like pinto myself)

Place oil and chopped vegetables in a big pot over med-high heat. Add salt and pepper. Cook until onions are transparent. (6-8 mins) Add garlic, pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water, and beans. Cook, stir frequently until it boils. (6-8 mins) Decrease heat to a steady simmer. Cover and cook 1 1/2 hours, stirring every 30 mins. Uncover and continue to cook on high heat for 30-40mins until beans are tender and sauce is thick. If you prefer a creamer texture mash some of the beans.

I like this over white rice.


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