Cuban Black Bean Soup

What is Cuban food? That’s the question I’ve been trying to answer these last 3 weeks and I’m still not sure I have it down. There’s the popular Cubano sandwich with so many variations that I’m not sure which is the original. (And should I care when they all sound so good?) Cubans seem to be fond of roasted pork, which they marinate in citrus, garlic, and cumin. I’ve done that, but I didn’t know it was Cuban. It was vaguely labeled “Carribean-inspired pork.” Mojo and sofrito are also words associated with Cuban cuisine, but they’re different from the Spanish versions. And despite popular belief, chilies and cilantro are not typically used in Cuban cuisine, although they are ingredients commonly found in other cuisines of the region. So how’s a girl supposed to sort it all out?

I did say soup, right? Well, it is a soup but I just ladled it over rice!

Overwhelmed (and underwhelmed) with all the information on the Interwebs, I just decided to "wing it", as they say, and cobbled together a recipe for black bean soup. It's got all the necessary components, like sofrito, cumin and bay leaf. It's also quite tasty, if I do say so myself.

Cuban Black Bean Soup

• 1 green bell pepper, roughly chopped
• 1 onion, roughly chopped
• 1/2 head garlic (approx 5 cloves), crushed
• approx 1/2 to 1 tbs cumin seed
• approx 1 tbs chopped oregano (thyme will also work)
• 2 to 3 bay leaves
• 2 cups black beans, soaked overnight
• 1 large ham hock (optional)

Make a sofrito by throwing the bell pepper, onion and garlic into a food processor and pulsing until you get a uniform mixture. In a large pot, add a couple of healthy glugs of olive oil (approx 3 tbs). When it’s hot, add the cumin seed followed by the sofrito. Cook until the sofrito gets soft and most of the moisture has evaporated, about 10 minutes or so. Add the oregano and bay leaf. Add the beans (rinsed), ham hock (if using) and about 6 cups of water or chicken stock. The beans should be covered by the water. Bring to a boil, then reduce heat to medium-low and allow to simmer until the beans are tender. Once the beans are tender, add salt to taste.

I used a pressure cooker, which took 20 minutes once it got up to pressure (15 psi) and allowed the pressure to release naturally. The beans came out perfectly tender as did the ham hock. I served the beans and shredded ham hock over long grain rice. It may not look like much, but I’ll tell you, this was a very delicious and comforting meal.

This is my submission to Regional Recipes. The spotlight's on Cuba. If you've got a Cuban recipe you're dying to share, I'm hosting and will accept submissions until Thursday. And definitely check back for the roundup at the end of the week.

Succulent Pineapple Chicken

If you thought I agonized over getting a gas grill, you haven’t heard me go on about getting a pressure cooker. On the one hand, I know that using a pressure cooker is a lot more green than having my stove turned on for 3 hours to braise pork shank. Could you imagine, pork shank done in less than 1 hour? Think of all the extra time I'd have to waste!

BUT...I’m scared of freak explosions. Please don’t roll your eyes! It could happen.

HOWEVER...I shoved my fear aside and just did it. Bought a pressure cooker. Yes, I did!

AND...I love it! I’ve made carnitas and a stewed pineapple chicken. The pork took less than 1 hour and the chicken took a little more than half an hour from prep to table. And no freak explosions! Seriously folks, this is the way to go!



This stewed chicken was so delicious. The chicken was fall-off-the-bone tender and the sauce had just the right amount of heat, sweetness and saltiness. Our family really enjoyed this dish and I think yours will too.

Succulent Pineapple Chicken
Feeds 3 or 4 adults

• 6 skinless chicken drumsticks or thighs (also works well with 1.5 lbs pork butt or country ribs)
• ½ cup fresh pineapple, chopped or crushed (canned pineapple in juice is also fine!)
• 1 healthy knob ginger, grated
• 5 to 10 cloves garlic, minced
• 1 shallot, finely sliced
• 1 tbs brown sugar
  
• ¼ cup low sodium soy sauce (or 3 tbs regular soy)
  
• 1 ½ cup chicken stock (water is also fine)
• whole jalapeno(s) sliced lengthwise, to taste (optional)
• salt, to taste
  

Rub a little oil on the chicken. Brown it well on a very hot pan. Once the chicken is browned, transfer it to the pressure cooker. Add the other ingredients. Give it a quick stir, lock the lid and following your manufacturer’s instructions for cooking. For my cooker, I ended up cooking for 13 minutes (after pressure built up) and let the pressure release itself, about 10 minutes. If you use pork chunks, the cooking time will increase. Follow your manufacturer’s guidelines.

You can achieve the same results by braising on your stovetop or in your oven (325 to 350F), but it will probably take over an hour.

To serve, I removed the meat from the bone into a deep serving dish. I concentrated the sauce a bit by simply reducing it over high heat, then poured it over the chicken.

Perfect served with steamed rice (and extra sambal oelek on the side!).