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Home Cooking

Need Help with a decision re Cuban Black Beans

caiatransplant | Nov 18, 201510:49 AM     8

Hi all.

Well, Pat the inept strikes again. I have a great Cuban black bean recipe (from Chowhounds) that I've made very successfully many times but only for 2. I wanted to make it as a side for the 12 people showing up for T'giving week, so attempted to multiply the recipe to accommodate, then was going to place in Food Saver bags and freeze.

Instead of green bell pepper, I used red bells (too sweet) and finally figured out that I couldn't taste the cumin because it had expired in 2012. So I bought another 2 green bell peppers and fresh cumin and doctored the beans, which had already cooked more than long enough. After chopping up and adding one green bell pepper and fresh cumin, the taste improved (still a bit sweet though) but it would work. Unfortunately, after allowing to cool enough to get a good taste, the green bell pepper is undercooked (too firm). If I cook the pot of beans any longer, they will become marmalade.

I'm thinking of throwing the whole batch out, but I've already invested in 1 lb. of bacon and 6 cans of black beans, never mind the other stuff.

Should I cook it a bit more, or leave it like it is and bag it up, or toss it out??? If it was a pot to feed 2, I'd dump it, but there's a lot of stuff in there. Maybe the guests won't notice (none of them are Cuban . . .) but I can't decide.

Any suggestions?

Thanx,
PAT

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