Clara's Cuban Black Beans

[T.G]

Thanks Carlos, been looking for a good one for some time, keep forgetting to ask Marcelino for his recipe at the pig roasts.


Couple things I'd like to ask to ensure that we are on the same page...

Terminology can vary from region to region, so when you say Spanish onion, do you mean a slightly milder, sweeter yellow-ish onion (not quite a Vidalia) or do you just mean the typical "hotter" yellow onion found in the supermarket?

Mazola - do you mean the traditional corn oil of that name, or one of the more modern releases under that marque (vegetable oil, canola, etc)?

Thanks.

[Blueface]

Originally Posted by T.G

Thanks Carlos, been looking for a good one for some time, keep forgetting to ask Marcelino for his recipe at the pig roasts.


Couple things I'd like to ask to ensure that we are on the same page...

Terminology can vary from region to region, so when you say Spanish onion, do you mean a slightly milder, sweeter yellow-ish onion (not quite a Vidalia) or do you just mean the typical "hotter" yellow onion found in the supermarket?

Mazola - do you mean the traditional corn oil of that name, or one of the more modern releases under that marque (vegetable oil, canola, etc)?

Thanks.

Spanish onion is the large common onion for us in supermarkets.

The oil is a vegetable oil and we normally use Mazola but any vegetable oil should do. Wesson as an example would be no different.