Pablo Voitzuk does some of everything at Apollo, helping in the field, in the mill, and on the road selling the finished product. He also makes all the table olives for the family meals. He was born in Argentina, and traveled widely before settling here with us. When he cooks, we know our horizons will be expanded!


Pablo's Frijoles Cubanos (Cuban black beans)

I got this recipe a few years ago in beautiful Havana, Cuba.
I stayed in the house of a children's theater director, friend of friend of a friend, and she cooked this truly slow food dish for the two of us. The memorable tip was to put a fork inside the pressure-cooker in order to speed the cooking up. Very Cuban indeed!
She also told me that these beans are more appreciated when "dormidos" (slept). It means that you cook them and keep them only to be served the next day for lunch or dinner.
I'm sure that you have had black beans many times, but these ones, with the oregano and cumin blend plus the clean brightness of our ApolloSierra olive oil will be a distinctive experience.

1 pound of black beans
2 qt of water
4 garlic cloves
1 green pepper
2 yellow onions
1 ˝ tsp of oregano
1 ˝ tsp of cumin
fresh parsley
Apollo Sierra

Sort the beans and wash.
Cook them, ideally in a pressure-cooker for two hours (longer in a regular pot).
In a large sauce pan sauté the garlic, pepper, onions and herbs.
Add some of the beans to the sauce pan and cook for 10 minutes over low heat, stirring with a wooden spoon.
Add all these to the pressure-cooker along with a tsp of salt and a tsp of sugar and cook for another two hours.
When the beans are definitely tender, add a touch of red vinegar and red wine.
Garnish with fresh chopped parsley.
Drizzle with Apollo Sierra.

You can serve this as a thick soup, by itself or with the traditional white rice, a combination you find in many places in Central and South America.

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