Varona's

Robert De Varona
Pensacola Regional Airport
2430 Airport Blvd., Pensacola, FL
850-484-7076

Picadillo, Frijoles Negros-Black Beans,
Marinated Fresh Ham-Pierna de Puerco

Picadillo

• 1/4 cup oil
• 1 1/4 lbs. ground beef
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1/2 cup Greek olives
• 1 Tbsp. capers
• 1 tsp. salt
• 1 dash pepper
• 1/2 cup tomato sauce
• 1/4 cup dry white wine

Heat the oil and sauté the onion and bell pepper. Add garlic. Add meat, stirring until meat is cooked. Add the rest of the ingredients and cook for about 20 minutes.

May combine 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground ham.

Also raisins and cubed French fried potatoes may be added.

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• 1 lb. black beans (dried)
• 2 1/2 qts. water
• 2 bell peppers, chopped
• 2/3 cup olive oil
• 2 onions, chopped
• 4 cloves garlic, minced
• Ham hock
• 2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. oregano
• 1 bay leaf
• 1 Tbsp. sugar
• 2 Tbsp. vinegar
• 2 Tbsp. dry white wine
• 2 Tbsp. olive oil

To prepare beans, wash and soak beans in water with one bell pepper overnight. Cook beans in the same soaking water. Simmer covered for about one hour or until the beans are softened. In a skillet, sauté the onion, another bell pepper and garlic in 2/3 cups olive oil. Mash 1/2 cup of the cooked beans and add to the sauté pan and combine. Add the sautéed ingredients to the rest of the beans. Add the salt, pepper, oregano, bay leaf and sugar. Simmer for another hour. Add the vinegar, dry white wine, and cook for another hour until thickened. At serving, add 2 Tbsp. of olive oil.

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• 18 3/4 lbs. fresh ham
• 2 1/3 cups sour orange marinating juice
• 2 1/8 Tbsp. cumin
• 1 1/2 tsp. ground pepper
• 3 1/8 Tbsp. oregano
• 3 1/8 lbs. onions
• 3 1/8 heads garlic
• 3/8 cup salt

In a bowl, mash the garlic and add the salt, cumin, oregano, pepper and bitter orange juice. Rub all over the ham. Cut the onion in slices and cover the ham. Place in the refrigerator over night. The next day, preheat the oven to 325 degrees. Place the ham with the skin up in a baking pan. Place a loose piece of foil over the ham and put in the oven. Cook for approximately 4 hours. Baste the ham during the first hour. Add water to the bottom of the pan if necessary. Cover with foil. After the first hour, baste the ham a few more times. Using a meat thermometer, cook the ham until it reaches 185 degrees (6-7 hours).

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