Cubaces Arreglados
Beans, both fresh and dried, are enjoyed in lots of different preparations in many parts of Latin America. Each country or region tends to have its favorite. Costa Rica is no exception.
Although dried black beans are the most widely used in Costa Rica, a variety of large, fresh, yellowish-brownish-red beans known as cubaces is sold there, after being “doctored up” (arreglados) with vegetables and aromatics, turns this into an extraordinarily delicious dish.
Ingredients:
1 pound fresh beans (cubaces or any other variety); 3 quarts water; 1 carrot, peeled and cubed; 1 potato, peeled and cubed; 1 sweet potato, peeled and cubed; 1 cup freshly-shelled tender green peas; 3 ribs celery (including plenty of leaves), diced; 1 small onion, diced; 2 cloves fresh garlic, minced; 3 tablespoons beef or vegetable bouillon powder or paste OR 2 tablespoons salt or to taste
Instructions:
- Place the beans in a large pot with the water. Do not add salt at this point, as that would toughen the skins on the beans. Cook over medium heat for about 45 minutes (fresh beans) or 2 hours (if using dried beans), until they are soft.
- Add the diced carrot, potato, sweet potato, peas, celery, onion, and garlic. Continue to boil gently for about 20 minutes longer, until all the veggies are cooked.
- Stir about 2/3 of the bouillon powder/paste or salt. Taste, adding more bouillon/salt if needed.
- Serve your deliciously doctored beans as a main dish or hearty side. Ladle beans into bowls with their broth, either by themselves (in a deep bowl) or in a shallower dish with white rice.
- These beans or even better reheated, so refrigerate or freeze any leftovers to enjoy again later.
