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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 6 |
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Cook up as a great side for Calle Ocho or puree into a delightful soup and serve with queso fresca, cream fraiche and toasted cuban garlic roll. From Sammy Limes Margar'tini Bar and Grill Ingredients:
1 cup black beans |
12 ounces dark mexican beer, room temperature |
1 medium smoked pork neck |
2 tablespoons fiesta pinto bean seasoning |
1 tablespoon cumin |
1 teaspoon veal demi-glace |
1 teaspoon black pepper |
1/2 teaspoon oregano |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/4 teaspoon cayenne pepper |
1/4 teaspoon cajun spices (acadian feux) |
4 garlic cloves, smashed |
1/2 cup sour cream (cream fraiche) |
Directions:
1. Acadian Feux is a wonderfully flavorful and spicy cajun spice mixture I have created and shared only on this site. The recipe is posted on here if you care to use it where cajun spice is called for in this recipe.
2. Rinse and clean black beans. Pour in beer and enough water to just cover. Let soak for 2 hours, drain.
3. In a 3 quart pan fill just over half with cold water. Once beginning to heat add beans.
4. Once almost to a boil add pork neck, garlic and spices. Bring to a boil for 2 minutes.
5. Cover with tight lid and reduce to a simmer.
6. Simmer for 2 hours. Checking a few times, add water if needed.
7. For soup, after beans are tender, carefully puree in small batches.
8. Pour up and top with sour cream or cream fraiche'.
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