Cuban Style Lentils Recipe
This thick and hearty bean is usually served over white rice.
Ingredients
- 1 cup Lentils rinsed
- 1 tbsp vinegar
- 1 medium onion chopped
- 1/2 medium green pepper chopped
- 2 carrots peeled and chopped
- 6 cloves garlic minced
- 5 cups eater
- 1 cube Chicken Bouillon
- 3 Basil Leaves
- 1 tsp Oregano
- 1/2 cup dry white wine (wino seco)
- 2 Bay leaves
- 1 tbsp cumin
- 1 tsp salt
- 1 tbsp pepper
- 1 Spanish Chorizo (Sliced - you can also use Italian sausage or kielbasa, but it does change the flavor in our opinion)
- 1 piece small diced ham Smoked Ham Shank; (or Bacon)
- 1 packet sazon goya (we liked the coriander & annatto version but any sazon seasoning will work)
Instructions
- Rinse beans in a strainer.
- Add a little olive oil to your pot and saute onions, peppers, carrots, chorizo/ham or bacon over medium heat for 3 to 5 minutes. Add a little water to prevent sticking if needed.
- Add water, vinegar, bouillon cube, beans and all seasoning listed above except for the salt. Bring to a boil and taste your broth for salt (add to taste - we usually only put 1/2 to 1 tsp).
- Cook on medium-low for 40 to 50 minutes. Stir every 15 minutes. You may add water if you feel the beans are too thick. If you used ham shanks, remove the bones and shred the ham off and add back into the lentils.
Notes
Option: Some households like to add calabaza (pumpkin) and or potato to make it more for a vegetable stew. If you choose this option, add at the time you are putting in your water, beans and seasonings. We highly suggest this option for those that want to make a meat free version of lentils.
Eat alone or over white rice.