Flan de Leche (Caramel Milk Custard)

This is a different style of making the famous "Flan" the caramel custard of the Spanish speaking world (I think every spanish speaking country has some version of flan).

Now growing up I ate A LOT of flan (different flavors and textures) there's generally two types. Those that are very rich, creamy and dense, similar to a cheesecake texture I would say. Those are typically made with condensed milk, evaporated milk, and eggs sometimes with the addition of cream cheese for extra richness. Usually always full proof.

However today I go into the pantry having flan on my mind... and GASP I had NO EVAPORATED MILK!!! I did have a can of condensed though... and I thought to myself, "Eh if I don't have both cans I'm not making it... well now is a perfect time to experiment and make the one's that are made from scratch using just cow's milk" and so I did :D I've had the one's made with just milk before, and the difference is these are in my opinion a whole different type of flan on their own... NOT IN A BAD WAY... just depends your likes. The one's that are made with just milk have a more "jello" like texture, they are generally lighter in texture, and slightly more eggy (more eggs are used to stabilize)... umm I would describe it as sweet milk jello LOL. my household loves this type of flan too though, it had been forever since I had (literally forever last time I had this type of flan was when I lived in LA back in mid 90's when I was still in elementary school)

So if your interested in a different type of flan give this one a go-go :)

Ingredients for custard:
-4 cups milk
-1 small lime peel (optional)
-1 large or 2 tiny sticks of cinnamon (optional)
-1 cup sugar (you can add wayyyyy more sugar if you'd like LOL. but my mom doesn't like it too sweet)
-1 tsp. vanilla extract
-8 whole eggs

For the caramel:
-1/2 cup sugar
-1/4 cup water

Directions:
(1) Heat milk in a deep sauce-pan, add sugar, together with lime peel and cinnamon sticks (optional I like the hint they add, it's a typical combination in cuban or spanish cuisine to fuse cinnamon and citrus flavors) but it will be just as good with vanilla as flavoring.
(2) Allow to simmer about 10 minutes to really infuse, then cool, also the purpose of heating the milk isn't only to infuse it with other flavors, it's also done to make the flan more smooth, so the sugar becomes smooth. Remove lime peel, and cinnamon when cooled enough to handle

(3) Now beat 8 eggs with vanilla extract,
and slowly stream in milk mixture until fully incorporated
(4) Set aside mixture, now the caramel part, I personally make the caramel using water and let it reduce out, this let's me do it quick (using super high heat without worrying about burning or clumping while stirring vigorously, the water kinda stabalizes it, won't let it burn right away if you pay attention to it)
Once it starts becoming a dark amber color, pour the caramel into a mold carefully grabbing the edges of the vessel your using coat it, it will seem like it's too much caramel sometimes but keep rotating and spreading the caramel on the vessel until it hardens and coats everything... isn't beautiful :D
(5) Now strain the milk mixture in
(6) Cover it with aluminum foil (or leave it un-covered your choice I just think it's better covered), and place it in a water bath (that just means in another container with some water) in the oven at 350 degrees
(7) Should be done anywhere from 1-2 hours just check it after one hour, if it's too jiggly and looks like it's liquidy too much still then leave it longer, if not then take it out, you can test it with a knife, if the knife comes out clean your good :)
(8) Allow to cool completely, (ideally in the fridge, for several hours and or over night to allow it to set well) however I was in a hurry so I put it in a ice water bath hehe, and then vigorously flipped it our (by putting a plate on the vessel then flipping it out), thus it broke, also when done with just milk the custard is more sensetive and breaks easily

Not my prettiest flan :-/

If interested in other Flan recipes check out:
(1) Flan de Queso (Cheese Flan the riches flan you'll ever HAVE!)

(2) Flan de Coco (rich coconut flan, made using thick coconut milk)

(3) Eggnog Flan (this one will get you in the Christmas mood ha ha)

(4) Pastel Impossible (Moist chocolate cake layered with flan)

Chayote Sancochado (Steamed Chayote)

I haven't been blogging much, doesn't mean I haven't cooked, but it's because well my camera is busted still like doesn't work for sh#t, and I haven't made time to buy a new one :/ (anyone wanna mail me one for free hehe just kidding... well not really lol.)

Well I took my Dad's camera yesterday when I was making this very simple vegetable side dish. I wasn't sure to post it because it is so simple, but sometimes people want to know the simple things, or simply know them but never think about it. It's essentially Chayote, steamed in a pot with a little water, you can serve it with squeeze of lime and salt if your on a diet LOL. or if not with a couple pats of butter and some salt. For Cubans it would be best enjoyed with"Mojo de Ajo" (Cuban garlic sauce) but the other two ways mentioned would also be good. This can be a side to just about anything atleast it would fit into any Latin or Spanish meal as a vegetable side no matter the time of the day.

To those that don't know what "Chayote" is it is also known in english as "Alligator Pear", when raw it's texture is hard and crisp yet somewhat slippery? THe taste I can describe it as a cross between a cucumber and Italian or Mexican squash, I've never consumed it raw however. It can be peeled, the center core removed, cut into chunks or however and added to soups or stews. It can be sauteed on it's own,with meat, used in stir-fried, or steamed it is truly very very versatile.

Ingredients:
-3 large Chayotes
-water (enough to fill the pot about 1 inch or 2)

To serve once cooked:
-some butter and salt OR a squeeze of lime and salt OR Mojo de Ajo (Cuban Garlic Sauce)

Directions:
(1) Wash really well, cut in half, then wash again, drain.
(2) Place in a pot with enough water to cover one inch, bring to a boil on high heat, cover, and lower heat to medium.
(3) Steam for 30 minutes until tender.
Here's 4 segments left, my mom was quick to grab some for herself before i was able to even take pictures hehe(4) Serve with a squeeze of lime and salt, or some butter and sprinkle or salt OR if your used to/ or love the pungent Cuban garlic sauce and don't mind the dragon breath feel free to smother it with "Mojo de Ajo"
PLEASE NOTE... the Chayote you can remove the center core if you want, my mom likes to eat it so I leave it, because it will turn tender if cooked long enough, the skin of the chayote for this recipe I leave it on since after steaming a long time it also turns tender. However the front tip and back tip for sometimes will not turn tender and are often cut off after steaming, it's up to you :)

P.S.
I'm labeling this as both Mexican and Cuban because pretty much I've seen Cubans cook it and also Mexicans enjoy it. However serving certain steamed or boiled vegetables (usually root vegetables) with Mojo/ garlic sauce is a Cuban thing :)

If interested in other recipe check out my post for "Guiso de Chayote" (sauteed Chayote squash, I cooked it with pork)

Also it's used in 3 different vegetable soups I've posted check out:
(1) Cocido de Res (Mexican Vegetable and Beef Soup)
(2) Cocido Salvadoreno (Salvadorian Vegetable and Beef Soup)
(3) Caldo de Albondigas (Mexican Meatball Stew)

Tamal en Cazuela (Cuban Polenta w/ Pork)

For those not familiar with Cuban cuisine, or those not exposed to the really down home, not in Cuban restaurant type dishes or the more rarily occasionally prepared dishes let me introduce you to "Tamal en Cazuela" it is essentially polenta/ a creamy corn porridge made from either course or fine cornmeal or freshly ground corn stewed with generous fried pork pieces and a sofrito (the base of Cuban cooking onion, garlic, bell pepper sometimes tomato) kissed with cumin and oregano.

Of course there are tons of variations, but I think mine kicks ass he he and is pretty simple and awesome (I've tried other Cubans "Tamal en Cazuela" and find it to acidic I really don't think it needs wine, or vinegar, or sour citrus as many Cubans like to add, or an excessive amount of canned tomato which I feel is what makes it too acidic...) the name of the recipe literally translates to "Tamale in a Pot/ stew" and Cuban tamales aren't sour so my tamale in a pot won't be either...

Anyways so I prepared this yesterday not really using a recipe but just what I believe would make it taste good or how it should be he he. Like I prepared it the same way my grandmother explains Cuban tamales to me except it was in the form of a corn porridge/ stew and it was a big hit, my family went gaga for it, and my Spaniard/ Cuban grandmother whom is hard to please or never really compliments food unless it's amazing let out a approving "mmmmmmmm quedo muy bueno mijito" which she rarily does (translates to "mmmmmmm came out real good son") lol. and her approval is all that matters in the dinner table when she's with us anyways lol. (I love my Tata/ Abuela :)

At the same time I wasn't really surprised she likes it because my grandmother is a sucker for any type of Cuban style polenta dishes, or puddings.

Ingredients:
-2 lbs. well marbled pork meat (from the leg or thigh often sold as pork butt) cut into small cubes
-1 onion minced
-1 bell pepper minced
-6 cloves garlic finely minced or through a garlic press
-1/2- 1 cup tomato sauce or 3 fresh grated or pureed tomatoes
-1 teaspoon ground cumin
-1 fat pinch ground oregano
-ground black pepper to taste
-salt to taste
-1 1/2 cups coarse or finely ground cornmeal
-10- 12 cups water
-1 can of creamed corn

Directions:
(1) First thing you want to do is wash your cut pork, put it in a deep-pan cover with water not alot just enough to barely cover, add 2 tsp. salt, black pepper to taste, and a fat pinch of cumin. To this add 2 tablespoonfuls of lard or olive oil. Bring to a boil on high, stir and leave uncovered
(2) Meanwhile chop all the stuff for your sofrito (the onion, garlic, bell pepper) and prep everything. Then get a large pot and add your 1 1/2 cups of cornmeal, cover with water generously (don't measure at this point we are just washing it) give it a good stir, and wait 3 minutes or less for the cornmeal to settle at the bottom, then slowly and carefully pour most of the water out, repeat this once or twice. This is just a habit my grandmother taught me, she likes to wash the cormeal.
(3) Now after doing that add about 10- 12 cups water, 1 tablespoon salt, and I like to add 1 1/2 tablespoons sugar so it has the sweetness of fresh corn (really depends how thick or thin you want your stew), and put on the stove over high heat, stirring constantly until it comes to a boil (this takes awhile) then lower heat to low and stir occasionally scraping bottom while you do other stuff.
(4) At this point like seen above the water you covered the pork with should evaporate or is close to and allow meat to brown all over, and add you onion, garlic, and bell pepper, allow to cook down and stir the pork occasionally for about 8 minutes on medium high heat til onions are translucent and garlic very fragrant stir in ground cumin, then add tomato and stir let cook an additional 2 minutes. Meanwhile stir your cornmeal to make sure it doesn't stick to bottom of pot while you were doing all that.
(5) Now add your pork, onion, garlic, bell pepper, tomato and spice mixture you had all frying up together in the seperate pan to the cornmeal, along with the can of creamed corn. Raise heat to medium and stir constantly for about 5 minutes, add salt to taste (I added about 1 teaspoon more) if needed.
(6) Turn off heat and ready to serve
I served it with a nice salad of thinly sliced tomato, lettuce, onion, tossed in lime, olive oil, and salt.

P.S.
Yeah I know the pictures look "shitty" it's because I just moved, have no "real camera" and yeah, but just wanted to share anyways for those who wanna enjoy it anyways :)

Also for those interested in another type cuban polenta type dish check out my post for "Harina de Maiz Con Pata de Cangrejo" (Cuban Polenta with Crab legs) by clicking the link below

http://nathanscomida.blogspot.com/2009/02/harina-de-maiz-con-patas-de-cangrejo.html

Pollo al Vino de Ivonne (Ivonne's Cuban Chicken in Wine Sauce)

"Pollo al Vino" translates to "Chicken in Wine" I learned this recipe through my blog buddy/ friend Ivonne from her blog Cuban in the Midwest (which is one of the must check blogs along with mine if you like Cuban Cuisine, besides my blog her's is the most complete I've seen dedicated to the Cuisine of Cuba, so like I said a must check if your trying to explore Cuban culture through a culinary perspective)

Anyways back to the recipe, this stew is a nice change from the other typical Cuban stews in that it contains NO TOMATO products in any form (no tomato sauce, or paste, ketchup or fresh tomatoes) most Cuban meat stews are stewed in a red tomato based sauce with wine, and this one offer's a nice change. It does have a reddish color, but that color is achieved from using paprika in the dish, the sauce is simply formed by stewing meat in very low heat with simply wine, and the Cuban holy trinity (onion, garlic, bell pepper) with spices, the meat will release it's own juices when simmered for awhile and the steam and stuff will cook everything perfectly and all everything just marry's well. It was a hit in my house :)

Growing up my grandmother always talked about Cuban meat stews that her father used that were made without tomato, they were used to stew meats like goat, lamb, duck, rabbit, and chicken, however my grandma never really made them so I never had the opportunity to try it, so when I saw a recipe that resembled what my grandma had spoken about I was like "I need to try it!" my grandma has shared a recipe with me from what she remembers, but I was doubtful of them because I was like "well if it has no water just wine and stuff won't it evaporate and the meat kinda burns idk) but it turns out it didn't lol. from trying Ivonne's recipe that technique works, but yeah i have never gotten to making it. (it's similar to Ivonne's but spiced different and the result seems to give you a dark brown sauce I will share it someday)

I did modify the recipe a bit but overall it's the same way she made it, only difference, I stewed the potatoes and carrots from the very beginning with the meat, and browned the meat prior to stewing it and sauteeing aromatics :) I recommend this dish to anyone ya'll need to try it! :)

Ingredients:
-1 whole chicken (cut into segments, remove skin, wash, drain and rinse several times, I have hte habit of cleaning it like 2 times, then giving it a last wash with vinegar, salt, nad water then drain and pat-dry. I do this because I like getting rid of the little taste some meats may have...)
-ground black pepper to taste (I used about 1 tsp.)
-sweet smoked Spanish paprika (1 1/2 teaspoons)
-salt to taste (I used 2 teaspoons to rub all over the chicken)
-1 green bell pepper chopped
-1 onion chopped
-6-8 cloves garlic minced
-1 cup dry white wine or dry sherry
-2 bay leaves
-3 large potatoes, peeled cut into 3 sections or cut in two
-3 carrots, peeled and cut horizontally, or in rounds your choice
-6 large Pimiento stuffed green olives cut into 3 sections, or 12 small one (I think canned black one's seedless would work too)

Directions:
(1) Place cleaned chicken in a bowl and run in/ toss well and coat well with salt, pepper, and paprika.
(2) Brown it in batches in olive oil, over high or medium high heat. Afterwards i set it aside in a deep pot
(3) In the same pan you browned the chicken sautee onions, garlic, bell pepper over medium high stirring occasionally making sure to scrape any browned bits, de-glaze with 1 cup of wine, and bring to a rolling boil
(4) Toss the sauteed onion, garlic, bell pepper and wine mixture into the pot with the chicken, throw in potatoes, carrots and olives. I added 1/2 cup water to this just incase it needed more liquid to cook. Bring to a rolling boil covered, for about 1 minute or 2. Then lower heat to low and simmer covered for about 45 minutes. And ta-daaa you should end up with this

Salpicón (Mini Cuban Meatloaf )

I first heard of Salpicón which is another variety of Cuban Meat loaf at one of my favorite Cuban blogs called "Cuban in the Midwest" it was 2 small meat loafs, simmered in a typical cuban style tomato based sauce (you the know the drill the sofrito of onion, garlic, bell peppers, lots of olive oil, tomato, etc.) Growing up my Tata/ grandma NEVER made "Cuban" style meat loaf, so it has always been something unknown to me until I started reading other Cuban blogs.

My first introduction to Cuban-style meat loaf was Marta Darby from the blog "My Big Fat Cuban Family" she posted a large fried meat loaf, that was simmered in another variation of the cuban tomato based sauces, except it wasn't called "Salpicon" it was called "Pulpeta" it seems Salpicon and "Pulpeta" are cousins ha ha both seem to be loafs of meat that fried and simmered in those cuban creole sauces on stove top.

The main difference is that "Salpicon" are little loafs, and the Pulpeta are huge meat loafs usually with hard boiled eggs in the center. (Btw I've already cooked my own version of Pulpeta if anyone cares to see the post here's the link: http://nathanscomida.blogspot.com/2009/11/pulpeta-cuban-meatloaf.html) my Pulpeta is awesome ;)

Anyways back to the Salpicon, these small fried loafs, reminded me of a large sausage in a savory creole sauce (don't thing wrong perverts ha ha) and so the recipe I came up with was inspired by the recipe I saw in the blog "Cuban in the Midwest" but this is my version/ variation. The way I made it was I wanted these fried meat loafs to taste like a spicy version smokey Spanish chorizo (like the Spanish chorizo's from La Rioja region of Spain) who's main elements are hot smoked spanish paprika and lots of garlic, thus I seasoned my ground meat mixture like that, and the ground ham in the meat mixture I used gives it that cured salty taste in addition the sauce I wanted it to accent the flavors of the loaf so I added to the sauce oregano because oregano and smoked spanish paprika really get along well together, not to mention I've noticed ground meat goes very well with oregano (of course this is just my opinion from messing around in the kitchen)

So here's my recipe hope you guys enjoy it :)

Main Ingredients:
-1 lbs. ground beef
-1 lbs. ground pork
-1/2 lbs. ground sweet ham
-5 eggs
-1 1/2 cups bread crumbs or cracker meal
-1/2 head garlic (peeled, through a garlic pressed or mashed to a paste in a mortar)
-1 tablespoon 1/2 hot or sweet smoked spanish paprika
-salt to taste (I used 2 teaspoons depends how salty your ham or bread or cracker meal is)

Ingredients for Sauce:
-1/4- 1/3 cup extra virgin olive oil
-2 large onion julienned
-2 large green or red bell pepper julienned
-1/2 head of garlic finely minced, or through a garlic press or mortar
-2 can 8 oz. tomato sauce
-2 cup of water
-1 cup dry white wine or red wine
-1 tablespoon ground oregano
-salt to taste (about 1 1/2 teaspoon)

Directions for loafs:
(1) Mix all the main ingredients together, but do not over mix the mixture or it will be tough.

(2) Mold into 3-4 small loaves like picture below. Allow loaves to rest in fridge about 1 hour in a container, or plate with plastic wrap, so they marinade, and firm up.

(3) Pass the loafs through beaten egg, then bread crumbs. Pat the loaves so the bread crumb mixture sticks.

(4) Heat a large frying pan with about 1/4- 1/3 cup olive oil and carefully fry the loaves on all sides til browned.
Set aside in a large deep pot.
Directions for sauce:
(1) In the pan where you fried the loafs, sautee julienned onions and bell peppers until translucent, add the garlic and stir a addition 2 minutes until fragrant.
(2) Add dry white wine or red and de-glaze, and tomato sauce, and thin out the sauce with some water (I use about 1 cup) stir in oregano and bring to rolling boil.
(3) Add the sauce to the pot where you have the fried loafs.
Put that pot over high heat and when everything comes to a boil,
cover and simmer on medium low for about 25- 30 minutes, then flip the loafs carefully and simmer an additional 25- 30 minutes.

(4) Turn off heat, and garnish with finely minced parsley or cilantro if you have it.
(5) To serve remove loafs, when serving serve a 1 inch thick slice of the loaf, and spoon sauce over it. Goes very well with white or yellow rice or mashed potatoes and a salad of your choice

PLEASE NOTE:
(1)Yeah camera is still messed up, I can't see what I'm taking a picture of ha ha... anyone wanna buy me a new one?
(2) I made a lot as you can see I used a real large pan to braise all of meat loafs. You can cut the recipe in half. This recipe made like 16 servings. 4 of us ate one of the loafs (my Dad was missing otherwise it would've been 5) but it makes great leftovers, one day eat it with rice, other day eat it with mashed potatoes, and it would be great cold inbetween some french or cuban bread or simply sliced and inside whatever sandwich or cold with crackers.

Pollo en Salsa Barbacoa (Chicken in Cuban-style BBQ sauce)

Pollo in spanish is chicken (well most know this) and "Salsa Barbacoa" means "BBQ sauce". Literal translation for this dish is "Chicken in BBQ Sauce" This chicken is tangy, sweet, salty, and smokey. The chicken is marinaded in something called "mojo" pronounced "mo-ho" which is a mixture of lime or lemon or sour orange with garlic, and salt sometimes other spices are added, it is often used to marinade meats in Cuban Cuisine, then the chicken is floured, browned in butter and baked or stewed in a homemade BBQ sauce which has ingredients common in the cuban kitchen (wine, sugar, lime, ketchup, butter, onion, and soy sauce) yes soy sauce, stuff like fried rice and Chinese fast food was always popular in Cuba due to Chinese migration.

Anyways, this recipe I saw it in a Cuban group called "Comida Cubana" on facebook (it's a wonderful group dedicated to the Cuban kitchen, unfortunately it's all in Spanish for those who don't understand the language). I had never cooked this dish before but saw it posted on that group, and on a few Cuban sites, some say it's from Nitza Villapol's cookbook called "Cocina al Minuto " (for those that don't know Nitza Villapol is what many consider the Cuban Julia child and many Cuban woman who had never been in the kitchen learned from this book, however I will add I never learned Cuban food through her, nor prepare everything the same way she does or always agree with her way of doing things lol. but I do like her recipes for idea's or inspiration.)

According to some people who commented the recipe it's apparently a party food for some, made on special occasions, and is held in high esteem, the recipe is also an attempt to reproduce a delicious BBQ chicken popular in the 80's from a restaurant called "Polinesio Restaurant del Hotel Habana Libre" in well Havana, Cuba. Formally known from word of mouth as "Trader Vicks" in 1958 Cuba.

I do re-call my grandmother making a Cubanized BBQ chicken which was chicken marinaded in Mojo then deep-fried til cooked through then tossed it in BBQ sauce and served. Maybe this was her version of the dish? I've also seen in several Spanish blogs dedicated to well Spanish Cuisine dishes called "Pollo en Salsa Barbacoa" which braise/ stew chicken in other homemade variations of BBQ sauce. Anyways well here's the recipe I found and let me tell you it was delicious and a hit in my house, served with white rice, black beans, and a salad :) Give it a try you'll be pleasantly surprised, and it isn't overly sweet either. I'm glad I tried it :)

Main Ingredients:
-3-4 lbs. chicken cut into sections (cleaned)
-1/2 cup sour orange juice (you can sub for 1/2 orange 1/2 lemon or lime juice)
-1/2 head garlic finely minced preferably mashed to paste
-1 teaspoon salt
-ground black pepper to taste (about 1 tsp.)

Ingredients to dust chicken:
-1/2 cup flour
-2 tsp. sweet smoked Spanish paprika (I used Pimenton Picante which is a hotter version but in my opinion it isn't spicy)
-1 tsp. salt

Ingredients for sauce:
-1 cup ketchup (I used a brand with no High-Fructose Corn syrup you don't have to)
-1/2 cup dry white wine (red will work too)
-1 tablespoon soy sauce
-1 tablespoon sugar
-juice of 1 small lime
-1 grated or finely chopped onion
-1/3 cup water
-2 tablespoons melted butter

Directions:
(1) Marinade the chicken in a large bowl with salt, pepper, sour orange juice, and garlic for atleast 30 minutes, preferably 2 hrs or over night. Set aside in fridge.

(2) Mix all the sauce ingredients (ketchup, wine, soy sauce, sugar, lime, onion, water, butter), in a small pot, and bring to a boil, then remove from heat, and set aside.

(3) When ready to prepare your chicken pre-heat oven to 325 degrees.

(4) Mix your flour, paprika, and salt in a large plate set aside.

(5) Heat a large frying pan with about 1 stick butter (if you must margarine I suppose) and dust the chicken in flour and shake off excess then brown on both sides, in batches.
When all your chicken is browned, throw your BBQ sauce in the pan and de-glaze with the sauce,
coat the chicken in the sauce.

(6) Transfer to a baking dish, pour any leftover sauce over,
and cover with aluminum foil, bake for 1 hour and 15 minutes in oven at 325 degrees, then uncover and raise heat to 400 and cook an additional 10- 15 minutes until a browned color is achieved on top :) Remove from oven and serve.
PLEASE NOTE:
(1) If done in the oven like how I mentioned you get a thick glaze on it, however if you do not want to use the oven and still get delicious results your other option is to after browning the chicken in batches, throw it all in a pot, along with the sauce, add a bit more water, bring to a boil and cover to simmer on low for about 45 minutes until tender :)
(2) There is another dish many Cubans call "Pollo en Salsa Barbacoa" but it is prepared completely different and does have a different taste. And is extremely quick, simple, and is done stove-top. Only has 3 ingredients including the chicken LOL. if you don't count some water, I'll share it next time. Stay tuned, never have made it before but from the list of ingredients it's bound to be delicious :)

(3) Still no new camera so sorry for the photos

Potaje de Frijoles Canarios (Mayacoba Bean Stew)

Frijol Canario translates to "Canarian bean" as in Canary Islands, but it also commonly known down here by people from Latin America as "Frijol Peruano" in engish some call it "Mayacoba beans" in English. This bean is EXTREMELY popular among the Mexican community down here in Southern California and Mexico, because it has an unsurpassed buttery and creamy texture, these beans hold their shape when cooking, but when you bite into them they are large, starchy, and creamy. The cooking liquid used to cook this bean becomes like a thick gravy when these beans are stewed it gives body to whatever it's cooked in as well. They just have a nice richness which is why they are popular and have replaced Pinto beans in some Mexican homes.

My mother LOVES this type of bean, it's her overall favorite and since the weather was cold I was craving a heavy Cuban/ Spanish bean stew, I thought "Why not make a Cuban or Spanish bean stew using these beans, my mother would love it" and so this recipe came to be. I decided to cook these delicious beans with Calabaza and potatoes typical of a Cuban bean stew, but sort of a fusion with Galician stew because I wanted to add some greens, but not collards or chard I chose Spinach. All this married with a delicious sofrito and smokey hints of paprika and cumin. Plus I had a wonderful ham bone and some ham steaks laying around :)

Ingredients:
-1 lbs./ 2 cups frijoles peruanos (Mayacoba beans)
-1 ham bone
-1 lbs. ham cut into chunks
-2 smoked sausages (preferably Spanish Sausage as in Spain)
-1/4 cup extra- virgin olive oil
-1 bell pepper minced
-1 onion minced
-6 cloves garlic finely minced
-1 can 8 oz. tomato sauce (or 3 fresh grated tomatoes or finely diced)
-1 heaping teaspoonful sweet smoked spanish paprika
-1/2 heaping teaspoonful ground cumin
-2-3 bay leaves
-1 lbs. butternut squash cut into peeled, cut into 1 inch chunks
-3 small potatoes, peeled washed, cut into 1 inch chunks
-1 lbs. spinach (cleaned well, washed several times, drained, and coarsely chopped or use frozen)

Directions:
(1) In a large (I really do mean large) wash the beans several times, pick through them to see if there are any stones, and drain well, then add ham bone and ham chunks into the pot with beans and cover with enough water to barely cover ham bone and beat (you want the beans to be covered 2-3 inches in water) bring to a boil,
cover and simmer over low until very tender (about 1 1/2- 2 hrs)
(2) In the mean time prep all your vegetables, and make a sofrito (this is what flavors most Cuban dishes) start by heating olive oil over medium high, brown your sliced sausages and set aside, to that same oil add onion and bell pepper when translucent about 5 minutes, add garlic and cook down another 2 minutes, then stir in the paprika, cumin, and bay leaves about 30 seconds, then tomato sauce, give another good stir and let it reduce to a thick paste about 10 minutes over medium heat. This base will make everything taste amazing!
(3) When beans are tender, add your sofrito to the beans
here are all my veggies prepped (the spinach was frozen, we actually bought a lot of spinach when it was on special and cleaned, blanched it and stored it in container in freezer to have it ready for whenever we needed, you may use fresh)
(4) Add your potatoes, squash and sausage to the stew, and bring to a boil then simmer about 15- 20 minutes until tender (to test for tenderness check with a fork, if you can pierce it it's good) the last 5-7 minutes add your spinach and bring to a boil. Give a good stir. Then when everything is cooked turn off heat :)
here's another snap shot. Serve with bread or rice :D
PLEASE NOTE:
*I highly suggest anyone to give this bean stew a try, if your kosher or can't eat pork products use some cubed beef meat and some beef bones to substitute the ham products. Oh and also you can use an all beef smoked sausage :)
*You can make this stew using chickpeas/ garbanzo beans, white northern beans, or lentils which was what I was going to do today, but I felt like cooking it with these creamy beans. If using lentils remember they cook quick so please adjust cooking times and such. Like for lentils I would cook them 30 minutes, then start adding everything and not let them cook longer than an hour.

Guiso de Carne de Puerco (Cuban Pork and Potato Stew)

A simple, comforting, cuban tomato based stew of pork and potatoes hot n smokey from the cumin and pepper. I prepare it the same way as my grandmother's "Carne Con Papa" (beef n potato), a good way to switch it up when you don't feel like eating beef :)

Some Cubans will call this dish "Fricase de Puerco" (Pork Fricase) but when I make the pork fricasse, the pork meat is marinaded in sour orange, garlic, and salt and all this is planned ahead, etc. whatever you want to label it as it's damn delicious lol.

Ingredients:
-1 1/2 - 2 lbs pork meat I like like to use pork spareribs cut into chunks
-1/4 cup extra-virgin olive oil or pork lard
-1 green bell pepper finely chopped
-1 onion finely chopped
-4 cloves garlic minced
-1 can 8 oz tomato sauce
-1/2 cup dry white wine
-1 cups water
-3 potatoes peeled, washed and halved
-salt to taste
-black pepper to taste
-1 tsp. ground cumin
-1/2 tsp. bijol or ground achiote (optional we do this at home when we want to give the potatoes a golden yellow color, and the meat a glossy orangish tinge)

Directions:
(1)Wash your pork well, pat dry and season with salt and pepper, anyways now heat olive oil or pork fat in a large deep pan or pot, over medium high heat, when hot add your pork meat seasoned with salt and pepper, allow meat to brown all over
(2) When pork is browned add onion and bell peppers cook down 5 minutes, add garlic and stir 1-2 minutes just until fragrant, then add tomato sauce when it bubbles add the wine and let it reduce
(3) Now add water, cumin, bijol, more salt n black pepper to taste, and potatoes.
Bring to a boil on high, give a good stir cover and lower heat to medium low for 40 minutes- 1 hour until meat is tender. When tender it's done turn off heat :)
(4) Serve with rice and any sides you'd like, my mother sauteed some delicious spinach with onion, garlic, olive oil, and lightly seasoned it with salt served with a lemon wedge