Patter Fam Sauces

Cuban Black Beans: (8 hours prep, 2 hours cooking)
Serves 8-12
1 lb. Black Beans
1 Bay Leaf
1 tsp. Oregano
1 T. salt
1 T. Cumin
3 T. Garlic
1/3 lb. Chorizo Links sliced
1 finely chopped bell pepper
½ red onion finely diced

Place the soaked beans into a large pot and cover with cold water until the beans are covered by about 3 inches of water.  Bring to a boil over high heat, and then reduce the heat to simmer.  Add water as needed to keep the beans covered and cook for 2 hours.  With a large spoon or potato masher, smash about ½ of the beans to thicken the soup.  Cook off most of the water so they are almost like refried beans consistency.
Sauté Chorizo in a skillet over medium high heat about 3 minutes. Add garlic, oregano, cumin, onion and bell peppers and sauté 2-3 minutes more.  Add the sautéed ingredients to the bean soup and mix together.


Check out all the classes that we used this recipe in:



Written by Joyce Peters — April 18, 2016

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