Munyeta Recipes

Steps:

• To make the beans, place them in a large saucepan with 2 cups of water and the bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 1/2 hours. Add only a little water, if needed, to keep the beans barely covered while they cook. Meanwhile, heat the olive oil in a medium-size nonstick skillet over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 1 minute. Stir in the cumin and oregano and cook a few minutes longer.
• When the beans are cooked, stir in the onion mixture, 1 teaspoon of salt and the pepper and cook for 5 minutes more. Let cool. Place the beans in a food processor and pulse until pureed. Taste and adjust seasoning if needed. Scrape into a serving bowl and garnish with cilantro.
• To make the chips, heat enough oil in a large skillet to make a depth of 1/8 inch. Working in batches, add the plantain slices to the skillet and cook until browned and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve immediately with the bean dip.

Steps:

• Soak beans overnight; change water one time, if you choose.
• Put beans in water, cook them until soft; drain.
• In a frying pan, saute onion, bacon, garlic, sausage and ham in vegetable oil.
• Slowly add cooked beans, mashing them.
• Add tomato sauce, salt, pepper and olive oil; fry until crispy.
• Garnish with parsley.
• Serve hot with hot fluffy white rice, ripe plantains and a nice green salad, and of course with Cuban bread!