Cuban Black Beans(Moros y Cristianos)

from Chris Maher, Cooking Studio Taos

submitted by Kathy Lindenbaum

serves 8

1 pound black beans, soaked in water for 8 to 12 hours

½ cup olive or canola oil

2 large onions, chopped

4 dried red chilies, chopped

1 Anaheim chile

2 tablespoons ground cumin

1 tablespoon cayenne pepper (or to taste)

salt

water and pork broth (see note below) to cover twice the volume of the beans

Optional equipment:

Can use pressure cooker (see note below)

In a large pot over medium heat, sauté onion in oil with all dry ingredients EXCEPT the beans, until onions are soft.

Add beans and cover with 2 times the water (or pork broth from SearedCuban Pork) and bring to a boil. Lower to simmer and cook until beans are soft and skins are broken; you may need to add more water/broth to the mixture so that it doesn’t dry out before the beans are finished cooking.

Beans are done when they are soft and skins are broken. If there is excess water/broth, drain.

If using a pressure cooker: Sauté onions and other dry ingredients directly in the pressure cooker. Add the beans and cover them with water/broth – twice the volume of the beans. Cook for 20 minutes and serve.

The pork broth enhances the taste of the beans in a most delicious way!