Finally found a recipe that looks amazing! I'm not Hispanic or anything like that, at all. So this'll be my first time making it, and I'm so excited!!!
this is so cool to have you share the differences in the beans, this is stuff cooking shows don't have, and thats real culture in the chef. love it, can't wait to make it.
I used your recipe to make Cuban black beans for the first time in my life and they came up super delicious 😋 I’m not Cuban but I grew up in Miami and learned to live Cuban food.
This brings back a certain unique and warm memory. A sadly late former Santana band percussionist of Cuban heritage, Gali Ricardo Sanchez, was the best roommate and band member ever :) Our apartment always had the fragrances of fried steak and black beans and rice, and Drakar Noir :) :) More on topic, I have wondered why black beans seem to take much more time than I've given them to get soft while cooking. I'm actually going to try raw onion in the soaking phase....... raw onion is rich in enzymes which are excellent at breaking down proteins. Even with soaking12 hours, simmering for at least an hour, my beans are still "crunchy" which I've no fondness for. Of course I COULD just follow your recipe, with patience :) I'll bet your daughter loves Chinese "Beef/Chicken/Pork with Black Bean Sauce". A caution to note: IF you forget to check the simmering water and it's evaporated to the point the beans at bottom are burning, you'll have a serious dishwashing job ahead; those beans stick and not lightly...... very tough to clean that pot.
Love this. Drakar Noir brings back memories in and of itself, lol. Let me know how the onion works, it’s an interesting theory. I’ve seen people put spoons in the pot to help soften them & have always heard to salt the beans after they’re soft, not before. You can also use a pressure cooker/instant pot. They soften in like 5 mins & are fully cooked in maybe 10-ish.
Thank you, Ms. Michelle, for sharing this great video. This was first time making black beans from scratch and I have to say, they came out delicious! Your instructions were simple and easy to follow. I can't wait to make my next batch of black beans. Ok, gonna go and have another helping now, lol. Thanks again!
Thank you for the inspiration, got to love youtube and all the similar yet different ways you cook stuff. Im completely unrelated here up north in montreal being white with my bland food origin, learning about a little of what makes your food feel like home and getting ideas to use those black beans i have, thank you for sharing :)
Tus platillos son casi como lo que yo he cocinado siempre, también preparo matzo soup del chef Andrew Zimmerman es deliciosa su receta, te recomiendo a vicky receta fácil jauja cocina mexicana y a Anna olson, y la avena y arroz con leche de Enriqueta lemoine son deliciosas
Sorry I never responded to your comment. I'm actually finding a whole bunch of comments I didn't get notifications for! 🤦🏽♀️You can use a pressure cooker or Instant Pot to cook them way faster. You can also used canned beans, but you'd have to adjust some of the seasoning since those come with added salt and other ingredients already in them.
Miss Michelle, I have a serious question about the Black bean soup My children's abuela, frm Spain via Cuba. I ate her food for over 40 yrs. She taught me how to make many Cuban dishes. Including black bean soup. I had a stroke and my memory is like swiss cheese in some aspects. But, one thing I do remember: is I never, ever saw her use bell peppers, onions, sugar or bay leaf in her back bean soup. Nor, Sofrito. Could she had not used those? Could she had been using some other ingredients? Every recipe I've looked up- has either Sofrito or these other 4 ingredients. All 4 of them, or jus the Sofrito. Plus, I ate her food for over 40 yrs., never saw them in the dish. Could they dissipate so that they are not visible, once on the rice? Neither did she have an immersion blender either - she was old world... Surpassing old school... Thank you for your time.
Hi there. It’s possible that she didn’t use them, or may have put the veggies for the sofrito in the blender. Some people do that to get the flavor out of the sofrito without the texture of it. Everyone has their own style of cooking based on their likes/dislikes, maybe she didn’t like any of those ingredients, or maybe they weren’t commonly used in the region she was from? Hope this helps!
Thank you for the reply, Indo appreciate you taking the time. Just a btw, she didn't have a blender either. She Never had Sofrito in the house. I asked her Abt it on e, at the grocery store.. ..she made a face 😑🤐😤 no Bomby she said, its trash. Me: oohkay She did use bell peppers in other dishes.
Yes I did. I don’t think I had any when I made the video. I’ve been using ground bay leaves now, which I like better because I don’t have to fish it out of the pot! You’d be surprised how some ppl really dislike being served a bay leaf. 😂
Hi Michelle, my mom is from Cuba and she never put sugar on vinegar in her black bean recipe. I do appreciate your recipe but I guess the recipe differs based on your family background.
I think recipes vary by region. I personally am not of Cuban decent, but I was raised in Miami and have been exposed to many cultures. Using vinegar for black beans is very typical thing you see in Cuban homes in Miami. I think these are delicious with or without the vinegar to be honest.
Yes, you can use a pressure cooker. I like showing those who don’t have instapots or pressure cookers that they can still make it at home with what they have available to them.
My son like black beans. I LOVE P RICAN BEANS MORE FLAVOR. BUT IC ATE THEM ALL THE TIME I GO B TO MIAMI TO SEE MYC SON. THAT'S THE ONLY BEANS THEY HAVE.
Miami doesn’t only have black beans… there are a bunch of Dominican, Puerto Rican, Venezuelan, Nica, Salvadoran, Caribbean, Latin American, etc restaurants around with all kinds of beans. Venture out next time you’re down there. I’m sure you’ll be able to find something you like more if you don’t like the way Cubans make their black beans. They have something for everyone. 🙂🙃
@@MichellesCookingChannel what I meant was what goes good with this the most? Rabo encendido? Pollo guisado pabellon? Bistec encebollado masitas de puerco?
@indianikolwimbush2268 all of the above would actually pair great with them. All those are actually commonly paired with white rice & black beans, or moros or congri, which is the rice & beans cooked together. Mmm, now I’m hungry! Lol. 🤤
Sorry I never responded to your comment. I'm actually finding a whole bunch of comments I didn't get notifications for! 🤦🏽♀️Yes, I do rinse the beans before soaking them. I know there are some that think this is a waste of time, but I'm not one of those people. 😊
@mariaconsuelothomen I remember those times for sure. I find myself still checking for those little pebbles, especially with dentists being so expensive! 😂
