Text 9347, 88 rader
Skriven 2014-01-31 20:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: rice miles 122
======================
 ML> McNugget has its roots in what is now Chicago, but that
 ML> doesn't particularly mean that fried chicken originated there.
 DD> Nor were rice dishes invented in Persia. But, McNuggets are a name
 DD> from  the Sign of the Clown and biryani is a name from Achaemenid
 DD> Empire and  Cyrus the Great.

The notion that the place of origin of the common name for a
dish is the same as that of the dish itself is quite doubtful.

Frijoles Negros
cat: Cuban, main, side, pork
yield: 1 batch

1 bag black beans
1 ham bone with lots of ham still attached
1 bay leaf
Sofrito - see below
Sugar
Apple cider vinegar
Tabasco
Salt
Pepper
h - Sofrito
1/4 c olive oil
2 sm onions, diced
1 green pepper, diced
2 cloves garlic, finely chopped
1 Tb tomato paste
1/2 ts cumin
1/2 ts oregano
1/4 ts coriander

Anne's Irresistible Cuban Black Beans and Rice

For the sofrito. Combine olive oil, onions, green
pepper, and garlic in a skillet and cook over
medium heat, stirring frequently, until mushy. Add
remainder of ingredients and combine.

Wash beans and bring to a boil in a large pot of
water. Turn off heat and allow beans to sit 1 hr.
Drain and rinse. Bring beans covered with water to
a boil in a large pot with ham bone and bay leaf.
Simmer 2 hr. Remove ham bone but keep in as much
ham as possible. Add sofrito. Cook 1 hr longer.
Season with sugar, cider vinegar, tabasco, salt,
and pepper (not much sugar is needed if ham had
a honey glaze). Serve over rice with chopped sweet
onion and sherry vinegar on the side.

Freezes well for 2-4 months.

This recipe has its roots in Cuba in the 1950s with
Bessie Sams Casas. According to her daughter Mary Casas
Knapp, Bessie was a Southern mountain girl (from Mars
Hill, North Carolina, near Asheville) who fell in love
with a dashing Cuban and moved with him to Cuba. Her
beans were better than or equal to those of the best
Cuban cooks, and it was a consternation that a Southern
lady had such a perfect "hand"with frijoles negros.

Mary brought the recipe to the US when she left Cuba
around the time of Castro's takeover. She gave it to
Platt Arnold in Miami in the early 1970s. Platt says
she still uses the "much be-spattered recipe card" in
Mary's handwriting.

From Platt it went to Anne, from Anne to Miriam, and
from Miriam to us with this sweet remembrance.

Notes from Platt Arnold: Salt should be added toward the
end of the cooking process, as it toughens the skin of
the beans if added early on. Serve on white rice (in
which case the dish is called moros y cristianos). It's
wonderful served with pork roast. The beans can be made
into soup; add tomato soup or V8 to the beans, and some
more Tabasco, if you like it zingy.

Bessie Sams Casas
Mary Casas Knapp
Platt Arnold
Anne Discenza
Miriam Discenza
Diane Brody

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