sf > wrote:

>On Tue, 16 Nov 2010 07:01:25 -0500, Jim Elbrecht >
>wrote:
>
>> I might try this again- but is this really for a pound of dry beans?
>> It seems pretty bland for what I expected of Cuban food. [purely from
>> my imagination as I've never been near Cuba nor have I ever seen a
>> Cuban restaurant.]
>>
>> Jim
>
>Jim, would you please post the entire recipe or at least the url where
>you found it? Sherry is an interesting addition, what did you think
>of that? Did you use dry or sweet sherry? I saw one that called for
>Marsala. I'm not going to put down a sweet addition until I try it,
>because I know how good it is in pot roast (not a lot, just a half cup
>of sweet sherry to a great big pot roast). Hm. I'm making pot roast
>today... think I'll do it that way for a change.

Smack myself-- I used dry. But I think sweet was the way to go. The
recipe does say dry though. I've got to get a bottle of Marsala to
play with. Never tried it anywhere.

I read it here-
http://www.kitchencookingrecipes.com...ack-beans.html

Jim