Anyone who has been following this blog, however idly, has probably picked up the fact that I do love beans.
So much so that I am travelling the globe…via the internet mainly…sadly … in search of bean recipes.
In fact, I’ve opened a new blog category… in honour of beans … 🙂
This stew is an absolute classic, with, inevitably many variations. I’ve pulled this recipe together from several of the variations I’ve found, and as far as I can gather, a vegan version is traditional….even though many recipes include meat.
The flavours are simple and well-balanced: I’ve said it before but I’ll say it again … less is so often more.
One of the many marvellous things about this dish is its beautiful inky colour…. it’s hopelessly moreish and meltingly mellow….
I hope you enjoy it as much as I do….
CUBAN BLACK BEAN STEW
the beans need soaking for at least 24-36 hours prior to cooking – the longer the better
and the stew needs about 4 hours to cook…but it’s worth it !
Ingredients: Continue reading “Cuban Black Bean Stew”