I can't tell you how long I've been looking for a good black bean recipe. Delicious fiber-rich black beans are a staple in Cuban cooking. Thank goodness I have a friend with Cuban heritage- my search might never have to to an end! It's surprising how simple it is to make a good pot of beans. You don't have to bother messing around with dried beans- you can take them right out of the can! That's the secret in fact- that you use the entire can- including the thick black liquid. This is why I recommend using low-sodium beans (Goya preferred). Regular canned beans contain an excessive amount of sodium. I prefer being in control of how much salt goes into my food. Plus, you can always add more at the end if necessary! These can also be made the night before and reheated just before eating (this gives the flavors more time to develop).
INGREDIENTS
2 (14 oz.) cans Goya low-sodium black beans (DO NOT DRAIN)
splash of olive oil
1 green bell pepper, diced
1 yellow onion, diced
4 large cloves garlic, minced
1 tsp. cumin
1/2 tsp. oregano
1/2 cup water
1 Tbsp. red wine vinegar
salt and freshly ground black pepper, to taste
DIRECTIONS
1. Saute the pepper and onion in a splash of olive oil. Add the garlic and a little liquid from the beans and continue cooking until the onions are soft. Add the cumin, oregano, and the rest of the beans and their liquid, and the water. Cover and simmer 30 minutes. Season to taste with salt and pepper. Add the vinegar just before serving.
Serves 6.
(Adapted from Food.com and Jenna's Cuban cookbook)
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