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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	1 pound dried Black Beans
	8 cups Water
	¼ pound Ham or Salt Pork, diced
	4 Tablespoons Olive Oil
	½ small Green Pepper, both ends discarded, seeds and pith removed, finely chopped
	1 cup Onion, peeled, ends discarded, chopped
	4 cloves Garlic, peeled, mashed and finely minced
	1 cup Celery, finely minced
	2 Bay Leaves
	2 teaspoons Paprika
	½ teaspoon Dry Mustard
	1 Tablespoon dried Oregano, chopped very finely
	1 teaspoon ground Cumin
	1 teaspoon Tabasco™ sauce, to taste
	2 teaspoons Lime Juice
	Salt and ground Black Pepper to taste
	1 Cup minced Red Onion or 2 hard chopped boiled Eggs as garnish

Soak beans overnight (8 hours minimum) fully immersed + 2" in water.
Discard soaking water and rinse beans thoroughly.
Always LOOK FOR STONES IN THE BEANS. Do not cook or eat the stones!
In your bean cooking pot, over medium-high heat, add the 8 cups of water.
Add the bay leaves and your chosen meat and bring to a rolling boil.
Pour in soaked beans and allow the mixture to return to a boil.
Reduce heat and simmer, partially covered, until beans are nearly tender; about 2 hours.

In a small bowl, mix the garlic, paprika, cumin, oregano and dry mustard together until very well blended.

Over medium heat in a small saucepan, heat the remaining oil.
In the hot oil, sauté the onion, celery and green pepper, stirring until onion is translucent.
Add ⅔ cup of the hot liquid from the cooking beans, the lime juice and the Tabasco™ sauce.
Add the dry spice mixture to the saucepan.
Cook spice mixture 5 additional minutes, stirring constantly until ingredients are fully combined.
To the bean pot, add the spice mixture and stir over medium heat until ingredients are fully combined.
Simmer, partially covered, for one additional hour (3 hours total cooking time.)

Remove and discard the bay leaves. Do not purée the bay leaves!
Before serving, **purée 2 cups of the cooked beans and stir back into the pot.
Serve very hot in shallow bowl.
Garnish with minced Red Onion or chopped hard boiled Eggs and warm buttered Cuban Bread.

** Purée Made Easy

When puréeing in small amounts, the mess might not be worth the trouble. Here is a tip that will get a delicious purée without the blender/food processor mess. Simply place the ingredients to be puréed into a large shallow rounded -bottom bowl. Using a small sturdy salad fork, mash the foods to be puréed thoroughly and completely, in a very small amount of the liquid. Return the purée back to the cooking pot. Stir in thoroughly.

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