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.


Enjoy!