>>>Black Bean Soup (visit to Cuba not required!)
Stir these ingredients into that slow-cooker:
2 cans beef broth
2 cans black beans
2 cans diced tomatoes with Mexican seasoning
1 lb bag of frozen mixed vegatables
Cook all day. Serve with any peasant bread and some cheese. Couldn’t be simpler! For impressive buffet supper, serve big baked potatoes, too. Bake together in your other slow-cooker, if possible!<<<
The authentic Cuban version I remember from living there back in the late 40’s to early 50’s was:
Slow cook beans with either salt pork or ham till done, serve in bowls with mound of rice in the center, raw diced onions sprinkled all over, along with slices of hard boiled egg. This was topped with a dollop of sour cream and drizzled with cider vinegar.
One of my absolute favorites.
The authentic Cuban version I remember from living there back in the late 40’s to early 50’s was:<<<
LOL, I would like both versions.
I do like Cuban foods, when all the Cuban refugees were coming to America, I needed a baby sitter and someone suggested that I give a home to a woman and her daughter.
I did for a few months, and she did a lot of the cooking.
Violet and Flora, the woman who brought them to San Diego,
had been their boss in Cuba, they were servants, or rather the mother was, for Flora was only 13 or so.
I found it interesting that the people went to such lengths to bring out the servants and to find them a place to begin in America, and did not just flee in the age old “I am safe, take care of yourself style”.