I LOVE black beans soooooo

[ShowMeDaSauce]

Sadly they have been closed awhile but i found a link to a old menu. They had Mexican, Puerto Rican and Dominican dishes. One dish i loved seems to be missing. It was nopales with eggs and sausage.
https://www.allmenus.com/mo/florissant/34077-latinos/menu/

 

[ShowMeDaSauce]

Getting ready for black bean chilli tomorrow. Well actually a mix of black and pinto because i too lazy to run to the store and get more black beans. Im tempted to use garbonzo instead of the pintos.
 
3lbs of ground chuck
1lb ground pork
2 packs Williams no salt added Original Chilli seasoning.
Extra cumin and garlic powder
Kirkland no salt seasoning......love this stuff
 
Knead 1 pack of Williams Original, ground chuck, pork and spices together. Let it rest in the fridge over night.
 
1-2qts no salt added beef stock.
1 small can tomato paste
Other pack of Williams
Pinch or 2 or Mexican oregano
Extra cumin, lumbre powder and salt to taste
About 4 cups of beans
About 3 cups chopped onion
Additional minced garlic...probably about 2tbs
A few chopped jalapenos and poblanos.
Couple bay leaves
A little water.

 

[ShowMeDaSauce]

It begins!!!
 
The peppers and onions are chopped. These poblanos are tiny but they have a wonderful sweetish flavor when ripe.

 
Ripe Sandia Select

 
Hard part is done.

 

[ShowMeDaSauce]

Meat BROWNED in 2 batches. Not greyed but BROWNED!!! Grease removed from first batch only.
 
Sofrito cooked in the drippings to "deglaze" the pan. 2/3rds of the onions and peppers. A little additional cumin, 1/2ish tsp salt, 3 small shallots and pepper flakes added
 
Sofrito and meat combined for a few more minutes.
 
1qt Swanson beef stock (no salt added)
Tomato paste 6oz?
About a cup of water
1 pack Williams Original
2 bay leaves
2 pinches Mexican oregano
Boiled pretty hard for 30min and reduced to a simmer......sampled a tiny bit with salt added....Bingo!!!
 
1/3rd of the peppers and onions reserved for when the beans go in about an hour or so from now.

 

[The Hot Pepper]

Nice! Haha, were you here for that "greyed" controversy?

 

[ShowMeDaSauce]

Nope but it is a pet peeve of mine.
 
Its a must to brown to the point of bits sticking to the bottom of the pan and caramelizing. The flavor of the broth or gravy ect is improved dramatically!

 

[ShowMeDaSauce]

Had to check on it. Nice little fat cap going on but nothing extreme.

 

[ShowMeDaSauce]

Im stuffed

 

[ShowMeDaSauce]

Feijoada de Cubana!!!?

 
Hitting this up again. Just started soaking the beans.
 
Pepper changes though
2 poblano
1 bell
1 MOA yellow...maybe just a half since its already cut and nice sized
Probably a jalapeno or two.
 
The market had some nice fresh culantro too. I will add some of the thicker parts to the sofrito. The aji dulce looked like hell again so i passed.
 
Meats
A few ounces of smoked hog jowl bacon
1/2 pound of swojska kielbasa
About a pound and a half of pork belly.

 

[The Hot Pepper]

Nice!

 

[ShowMeDaSauce]

The peepers, unyunz, shallots, garlic, pork belly(blanched first), smoked jowls and sausage.

 
Brown up the sausage and jowls first

 
Then the pork and remove some of the fat from the pan..

 
Cook up da sofrito and add the pork with some homemade peppa powda

 
Add a couple cups of the water/stock from the beans that wuz cooking next to it. Simmer on low

 
Wait...ohhhhh about 30min and add the beans, sausage and a "floater"

 

[ShowMeDaSauce]

Ok, well 2 floaters

 

[ShowMeDaSauce]

Oh man, good thing i checked it. That split bonnet took the heat up a ton. Took one of them out. LOVE the smell it gave the stew though.

 

[The Hot Pepper]

That's why you always cut a floater LOL! 

 

[ShowMeDaSauce]

Gawd it burns but i cant stop eating it.