Cuban black bean stew from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show (page 79) by Lynne Rossetto Kasper and Sally Swift

  • bay leaves
  • green peppers
  • red peppers
  • coriander leaves
  • whole cloves
  • ground cumin
  • garlic
  • limes
  • onions
  • dried oregano
  • tomato paste
  • stock of your choice
  • hot sauce
  • smoked ham hocks
  • canned black beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • consortiumlibrary on June 13, 2014

    Will make again. Recipe calls for smoked ham hock, but only simmers it 20 minutes, which isn't near long enough to dissolve hock's cartilage etc. (the best part!). Instead of hassling with cutting meat off bone, as called for, I used 1 generous pound of ham, cut in 3/4" chunks. Used 2 red peppers instead of 1 green & 1 red. Served with stir-ins: fresh cilantro, raw onion, chunked avocado tossed with salt and a little lime juice (so good), lime wedges, pan-fried slivers of ham, and rice (an important addition). Lime juice caution: I used juice from 1 1/2 limes (recipe called for 3) and it nearly overpowered all other flavors. I can't image what it would have been like with 3, but I suspect not good. I doubled amount of stock (homemade) and am glad I did. I hate having to skimp on sauces/juices. NEXT TIME: add some kind of hot ingredient to soup as it cooks. Recipe calls for hot sauce on the side, but I would have preferred it cooked in the stew.

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