Vinegar in Cuban Black Beans


 
R

Rita Y

TVWBB Emerald Member
I see many different vinegars being used in Cuban-style black bean recipes. Kevin K's Cuban friend uses distilled white vinegar but I find it a little harsh. What might be a good alternative, a little smoother, that would work with the dry sherry I add to the beans. I thought sherry vinegar would be the answer but didn't care for it in this recipe.

I add the vinegar and sherry to the simmering beans about 5 minutes before the end of the cooking.
 
I'd try the cider vinegar that Kevin mentioned, it's not as harsh as white vinegar but it still has some "Pop" to it. I've made chorizo with both vinegars and you can really tell the difference. The cider vinegar is a little more rounded or blends with the other flavors a little better.
 
I agree. Also, try adding the vinegar a bit sooner than the sherry, say 10 min. Or try reducing the vin by one-third os so first. Just thoughts; I don't recall ever adding vinegar to beans that I will be adding sherry to.
 
The last batch of black beans turned out really well using cider vinegar. I had to stop and restart the last phase of the cooking so the vinegar actually did have to cook a little longer than the sherry. I like that idea and will do that again.

It does seem a little odd to add vinegar and sherry together, but in the end product, the sherry is so subtle that it's almost impossible to pick out, even if you're looking for it. It seems to round out the flavors. The recipe came from a chef whom I liked very much. Juan was an executive chef at the World Trade Center for a time.
 
Quite right. I usually add it at serving, a few drops stirred in plus a few on top. I'll try the vin-sherry combo next time.
 
Any comments on using red wine vinegar ? That's what we always used to top our beans at serving, but I don't know what it would do for the cooking part.

We kinda like the "bite" from it !

Dean...
 
RWV is often used in Mediterranean bean dishes. It's added at the end or after the beans are tender (lest the liquid become too acidic and delay or prevent the beans from becoming tender) or both.

I also like WWV with lighter beans or, my favorite for herb-y beans, verjus.
 
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