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I LOVE black beans soooooo

I want to make something like Cuban black beans and rice but more stew like. I want to add some meat to it, I have some nice meaty pork side/belly, small piece of a excellent polish swojska and a spicy beef/jalapeno Kiolbassa.
 
I only have 1 link left of this but its excellent sausage https://kiolbassa.com/product/jalapeno-beef-smoked-sausage/
 
I think i got the sofrito lined up and i have the Goya sazon sin achiote
http://brenherrera.com/sofrito-the-holy-trinity-of-cuban-cuisine/
 
I have dried black beans, canned and some black refried beans. I still need to grab some long grain rice since im not sure jasmine or basmatti will work as well with this.
 
Im not trying for very spicy but want that Caribbean aroma of habs.....I could spare a Scotch Bonnet if needed but i dont have any Aji Dulce. I do have some fresh poblano and hotter Anaheims. I have lumbre ripe but ive got 1 large green Sandia Select i could pick but dont want too much "green" flavor.
 
Am i missing anything that sounds good?....Black lentils maybe?...Ive got those too. :D
 
Excellent, sounds just like what im after and i should have everything. The sausages i have and some meaty pork belly should be a good substitute. I may still use some black lentils in it also. Not much just enough to thicken like in a Sambar.
 
I nearly always make my chili with black beans. Lentils are actually awesome in it too. To me both have a very meaty like flavor and they are a excellent protein source as well. Black lentils are crazy expensive BUT i just happen to have some. :D
 
When making chili i prefer a mix of lean ground chuck with a semi fatty ground pork. Combine that with some of your chili seasoning and let it rest over night before browning it with onion. Around 70% beef to 30% pork or just add a little smoked hocks/shanks and let it shred into the chili.
 
Every week I use grass fed beef, regular black beans, refried black beans, vidalia onion, garlic, celery, sweet peppers, superhot peppers and my scorpioreaper pepper powder, tomatoes, grass fed butter, pink salt and a little bit of beef stock to make me a big batch of one of my staple foods. I leave it cooking slow all day. Then I eat some every day. It's good straight out of the fridge and stereotypically eating it out of the container over the sink :P
 
Edit: I forgot to list the carrots.
 
I am not a huge oregano fan but there's something about Mexican oregano with black beans/soups/stews etc. that just sets it off.
 
Sofar
 
Sofrito
2 Numex 64 (ripe)
2 small poblano
2 small lumbre (ripe)
1 medium white onion.....sorry out of yellow and Spanish
1.5 tbs minced garlic
2 small red shallots....about the size of a golf ball
1 TBS tomato paste
Fresh ground cumin and coriander seed...about a tbs total
Goya sazon without annatto
Couple pinches of salt
Roughly 3 cups total of peppers, shallots and onion.
Olive oil and some of the drippings from browning the pork belly and sausages.
 
Enough water and stock to simmer pork and cook the lentils
Water
Chicken stock (no salt added)
HerbOx chicken bullion
1/4 cup black lentils
2 bay leaves
About a tsp of Mexican Oregano....couple pinches to be more exact :D
 
Cook lentils until they start to break up and added the pork belly. Reduce to simmer.
 
When the pork is close to tender add cooked beans then the sausage.
Adjust thickness if needed...A little refried black beans if too thin and more stock if too thick.
 
Yeah...no pics yet.....You gunna have to rough it for awhile :P
 
GsfPysE.jpg
 
Its actually much darker in color. Flavor was great though. Just enough smoked sausage and i lucked out on the nice meaty pork belly. Its really hard to find it that way around here. Costco finally had some the last 2 times i was there.
 
dragonsfire said:
Cheese goes with everything :D
 
Its a must have weef cheeps :D
 
I need to make a super thick refried version with chorizo. A little hole in the wall...actually basement of a small strip mall used to make it. Served with chips, topped with a little chorizo and cheese. What a delightful grease bomb it was. IIRC their food was somewhat Dominican influenced.
 
 
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