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Monday, April 30, 2012

Trinidad, Cuba-Restaurant Museo 1514 and a Recipe for Cuban Black Beans and Rice

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Trinidad, one of the best preserved cities in the Caribbean,was founded in 1514 by Diego Velazquez de Cuellar. Located in central Cuba, four hours from the capital, Havana, Trinidad's architecture is a beautiful mixture of Neo Classical and Baroque with a Moorish feel. Strolling along cobblestone streets lined with red roofed pastel houses festooned with wrought iron balconies takes one back to the era when sugar cane was king and Trinidad was a wealthy city. Today, Trinidad is most noted for its tobacco farming, but tourists flock to the white sand beaches dotted with three and four star hotels. UNESCO declared Trinidad a World Heritage Site along with the Valle los Ingenios (sugar mill valley).

Havana Club Before Dinner

Just off the main square, Restaurant Museo 1514  with its massive table settings of antique silver, fine china from Europe and objets d'art looks more like a page out of a glossy magazine advertisement in a wealthy city, yet behind the glittering storefront is a fine restaurant serving Spanish/Cuban cuisine.  Sixteen of our group dined here and not only enjoyed a fine meal, but were entertained by a band playing classic Buena Vista Social Club music and salsa dancers.

Antique Silverware on Tray
Roses
An Ornate Silver Champagne Bucket or Vase
Antique Silverware
Our Chef

Table Setting with Hand-Embroidered Linens


A Recipe for Cuban Black Beans and Rice


Cuban Black Beans and Rice

2 - (15 oz.) cans black beans, rinsed and drained
2-1/2 cups green peppers, small dice
1/4 cup olive oil
4 garlic cloves, crushed and chopped
1/2 cup sofrito
1/2 teaspoon tomato paste
1 teaspoon dried oregano
1 tablespoon ground cumin
1 bay leaf
2-1/2 cup long-grain white rice
5 cups chicken stock
Salt and Pepper

In a large saucepan over medium heat, saute the onion and green pepper in the olive oil until tender. Add the garlic and sofrito and saute another 1-2 minutes. Add the tomato paste, black beans, oregano, cumin and bay leaf. Cook about 5 minutes, stirring gently taking care not to mash the beans.

In a large saucepan, add the rice and chicken stock. Season with salt. Bring to a boil, reduce heat to low, cover and cook for about 20 minutes, or until rice is fully cooked.

Serve the beans over the rice and top with a little sofrito, cilantro and lime slices. Enjoy with a daiquiri!



Brii of Briggishome is host for Week #30 of Black and White Wednesday created by Susan ofThe Well-Seasoned Cook. Be sure and look for the roundup for this event on Wednesday, May 2. Be prepared for a monochromatic feast for the eyes!

ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission. 

8 comments:

Chiara Giglio said...

This sounds absolutely delicious !

brii said...

the round up is on line
http://briggishome.wordpress.com/2012/05/02/black-white-wednesday-30-a-culinary-gallery-en/
thank you so much for sharing your lovely photos,
baciuss
brii

Simona said...

What a lovely gallery of images, Lynne! Just beautiful, all of them (the roses in particular :)

Susan said...

Good God! What swank and sexy shots.
Love. Them. All.

Victoria Challancin said...

Lovely version of a favorite dish--how could you go wrong with a sofrito as a base. Great photo gallery as well.

Beth said...

Great lead photo! I've always heard that the food in Cuba isn't great, but it sounds like you found the exception. But wasn't it difficult for you to travel there?

Lynne said...

Thanks, Chiara-the black beans and rice are easy and very tasty, Brii, thanks for hosting BWW, Simona, thanks, I'm pleased, Susan, thanks, it was a great trip!, Victoria and Beth, thanks, too-Cuba is difficult for Americans to travel because of the embargo. We were able to get a humanitarian visa as we visited schools, hospitals, etc to give out vitamins, aspirin, baseballs for the kids, plus other kid stuff.

mother said...

Certainly, eating this dish, like being in paradise. And 'how beautiful your whole site. Kisses, Mother

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