Prep 2 hrs
Cook 2 hrs
Cook up as a great side for Calle Ocho or puree into a delightful soup and serve with queso fresca, cream fraiche and toasted cuban garlic roll. From Sammy Limes Margar'tini Bar and Grill
- 1 cup black beans
- 12 ounces dark Mexican beer, room temperature
- 1 medium smoked pork neck
- 2 tablespoons fiesta pinto bean seasoning
- 1 tablespoon cumin
- 1 teaspoon veal demi-glace
- 1 teaspoon black pepper
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon cajun spices (Acadian Feux)
- 4 garlic cloves, smashed
- 1⁄2 cup sour cream (cream fraiche)
- Acadian Feux is a wonderfully flavorful and spicy cajun spice mixture I have created and shared only on this site. The recipe is posted on here if you care to use it where "cajun spice" is called for in this recipe.
- Rinse and clean black beans. Pour in beer and enough water to just cover. Let soak for 2 hours, drain.
- In a 3 quart pan fill just over half with cold water. Once beginning to heat add beans.
- Once almost to a boil add pork neck, garlic and spices. Bring to a boil for 2 minutes.
- Cover with tight lid and reduce to a simmer.
- Simmer for 2 hours. Checking a few times, add water if needed.
- For soup, after beans are tender, carefully puree in small batches.
- Pour up and top with sour cream or cream fraiche'.