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
An Ornate Silver Champagne Bucket or Vase
Table Setting with Hand-Embroidered Linens
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!
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