2 c. black beans
8 c. stock
1 onion
8 cloves garlic
1 malanga
Soak beans over night. Put all ingredients in a pot, simmer over low heat until beans are soft. The malanga is the key ingredient for the sweet and nutty flavor that the black beans in Cuba have. It is from the taro family and there is nothing quite like it as a substitute. I have seen people recommend molasses, squash, yucca, sugar, honey. You can try these, of course, but the malanga is amazing.
I sure wish I could find malanga in the US!! At least anywhere around me!
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