Petitchef

Cuban food! spicy sweet cinnamon laced picadillo & traditional cuban black beans

Main Dish
14 servings
20 min
1 h 30 m
Very Easy

Ingredients

14

1)Picadillo (Cuban pork hash):

2)Frijoles Negros (Black Beans) Cuban Style:

Preparation

  • 1)Picadillo (Cuban pork hash):
    Heat oil in a 12" cast iron skillet over medium heat. Add cinnamon stick, onions, and peppers; cook, stirring until the vegetables are soft, about 10 minutes. Add half the ground cinnamon, oregano, cloves, and garlic and cook until fragrant, about 2 minutes. Add pork and cook breaking it up with a wooden spoon, until it browns, 8-10 minutes. Season with salt and pepper; add raisins, olives, and tomatoes. Cook until liquid has evaporated (think hash), about 20 minutes. Stir in the remainder of the ground cinnamon, almonds and vinegar. Serve with warm tortillas, and Cuban black beans.
  • 2)Frijoles Negros (Black Beans) Cuban Style:
    Pick over the dried beans, removing any rocks, or broken, shriveled beans. Wash well and soak over night in water, plus an additional 2 inches covering the top. The next day, drain the beans run in fresh running water and drain again. Discard any that float to the top. Place beans in a large stew pot with the water. Bring to a rolling boil, then cover and reduce to simmer for 45 minutes. Meanwhile in a skillet, heat oil and gently saute peppers, onions and garlic for about 10 minutes stirring occasionally. Add 1 cup of the beans to the skillet and mash together. Add this mash back to the pot. Add to the pot salt, pepper, oregano, bay leaves, cumin, sugar and boullion powder. Cover and simmer 1 hour on medium heat. Uncover and add vinegar and wine and simmer an additional 30 minutes. Uncover and cook until the sauce thickens. Add more water if required. Salt and pepper if desired, serve with chopped onions.

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Photos

Cuban Food! Spicy Sweet Cinnamon Laced Picadillo & Traditional Cuban Black Beans, photo 1
Cuban Food! Spicy Sweet Cinnamon Laced Picadillo & Traditional Cuban Black Beans, photo 2

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