History and Origin of Creole Beans
Black creole beans are a highly valued traditional dish in several Latin American countries, especially in the Caribbean, Central America, and South America. This recipe has its roots in the culinary fusion of indigenous American, African, and European traditions. In countries like Cuba, Puerto Rico, and the Dominican Republic, black beans are a staple in the daily diet and form an essential part of the local gastronomy.
The term "creole beans" refers to the local varieties of beans cultivated in these regions, and "creole" symbolizes the cultural identity and the mix of influences that are part of these countries' history. In other Latin American countries, black beans may be known simply as "black beans" or "porotos negros" (especially in Chile and Argentina). Regardless of the name, this dish is recognized for its intense flavor and versatility in the kitchen.
How to Prepare Black Creole Beans with Rice
This recipe combines black creole beans with flavorful smoked sausage and spices that enhance its taste, resulting in a nutritious and comforting dish. Slow cooking ensures all the ingredients integrate perfectly, achieving a thick broth and an irresistible aroma. It is traditionally served accompanied by white rice, which complements and balances the richness of the beans.
Ingredients: Smoked Sausage, Black Beans, Onions, Green Peppers, Celery, Garlic, Thyme Leaf, Oregano Leaf, White Pepper, Black Pepper, Cayenne Pepper, Chicken Broth Cube, Bay Leaves, Tomato Sauce, Water, Rice.
Steps:
Brown the sausage in a skillet over medium heat.
Drain the fat and transfer to the slow cooker.
Combine the remaining ingredients in the slow cooker.
Cover and cook on low heat for 8 hours.
Or on high heat for 4 hours.
Remove the bay leaves.
Serve over cooked rice.
