Tuesday, November 18, 2014


I have been in a Cuban food mood. Here is another delicious Cuban recipe and you use the pork from the Cuban Pork and Black Beans dinner for the sandwich. Start this soup in the morning by soaking the beans and let sit on the stove for 8 hours.

3 cups dried black beans
1 qt water

1 large onion, chopped
2 stalks celery, chopped
4 cloves garlic, cut into 2 or 3 pieces
1 jalapeno pepper, split and seeded
1 bunch of cilantro, long stems cut off

3 T extra-light olive oil
Salt and freshly ground black pepper
1 t dried oregano
¼ t ground allspice
2 T ground cumin
½ t ground coriander
½ t ground turmeric
2 bay leaves
1 small smoked ham hock
2 qts chicken broth

Sour cream
4 scallions, chopped
Lime wedges, for garnish
Cilantro sprigs, for garnish

Rinse and sort beans, discarding any foreign material. 
Combine beans and water in a saucepan and bring to a boil for 2 minutes.  
Cover and set aside for 8 hours. 

In a skillet, add the oil and sauté the onion, celery, garlic, and jalapeno for 10 minutes.
When cool, spoon into a food processor along with most of the cilantro, leaving some for garnish, and process.

Drain the beans and add to a large soup pot or Dutch oven.
Add the ham hock, chicken stock and processed vegetables.
Add the spices and simmer, partially covered, for 3 hours.

To serve, remove the bay leaves and ham hock.
Ladle the soup into warm soup bowls.

Place a dollop of sour cream on top of each bowl of soup. 
Garnish with some scallions, fresh cilantro, and a lime wedge on the side.

Cuban Sandwiches
1 loaf of Cuban or Italian bread
Dijon mustard
Deli ham slices
Swiss cheese slices
Dill pickles, sliced lengthwise
Cuban shredded pork

Cut bread in half and spread Dijon mustard on both sides.
Add a slice of cheese, 2 slices ham, some dill slices, shredded pork, and another slice of
Swiss cheese.

Grill in a panini grill or on a griddle with a cast iron skillet weighing it down.