We serve Cherry Coke Ham with this Cuban black beans and rice recipe plus pineapple salsa. This recipe is a very simple to stir up to accompany the sweetness of the ham and the heat of the salsa.
Pineapple Salsa Recipe
Do not skip the pineapple salsa. It adds a refreshing zing to this dish. We had only habanero chilli when we made ours so we used the smallest sliver possible. It was so small we couldn’t even photograph it. Choose whatever type of fresh chilli and an amount of it that suits your own taste. Fresh coriander is a must!
I love this recipe because it makes a whole meal and you can wash up as you go along. Here is my cooking plan:
Get the ham going
Make the glaze and pineapple salsa
Cook the rice (keep it warm)
Drain the beans and set aside
Do dishes, set the table, get drinks ready for guests – that kind of thing
When ham is resting, fry up the rice & beans
Cuban Black Beans, Rice & Pineapple Salsa
Cuban black beans with pineapple salsa.
Cuban Rice & Beans
200gramscooked short brown riceusing package instructions
1smallred onionfinely chopped
1canblack beans425g, drained & rinsed
1spring onionthinly sliced on the diagonal
1handfulcorianderfresh, leaves picked and chopped
1smallchiliadjust heat to your taste
Cuban Rice & Beans
In a large frying pan, add oil and garlic and fry on low until fragrant.
Add red onion and cook until onion is translucent.
Tip in beans and rice. Give it a good stir. Heat the beans and rice until warm. Do not stir too much or your beans will fall apart.
Season to taste.
Drain the pineapple (if making this with our Cherry Coke Ham, reserve the juice for the ham glaze).
In a small bowl, combine the crushed pineapple with the chili, coriander and spring onion. Stir to gently mix the ingredients.
Set the salsa aside for the flavours to infuse for at least three hours. Serve at room temperature.