After losing all our family recipes a few years ago in a disastrous house fire, I had been longing to recreate the Cuban black beans my dad would ever so often make for my family. After no luck finding a recipe on the internet that fit my needs, I did a little investigation, questioned my dad about his old recipe, then created my own. These beans are creamy and dreamy, every vegan and vegetarian’s dream, even omnivores love these bean, hence the fact that my dad (definitely not a vegetarian) enjoys making them! One can either make the following recipe or improvise with a quicky version of these gems as I did a few nights ago. This is done by simply using a can of black beans and improvising by adding only a minimal amount of the following ingredients. This will obviously provide you with a smaller amount of beans, but when cooking for only one or two people on a week night, these serve as a perfect protein rich meal to whip up. I composed a lick smacking meal for myself by toasting two Ezekiel sprouted whole grain tortillas, topping them with a generous amount of chopped spinach, a huge spoonful of my Cuban black beans, and last but absolutely not least, an enormous dollop of my favorite local Pasqual’s salsa! Served along side with a heaping pile of lightly steamed broccoli, both my mind and body were nourished for the night! I hope you enjoy these as much as I did! ps, I hope you noticed that I finally tau
ght myself how to make links to other pages, now I will be able to give credit to all the wonderful people and things of which help me nourish my body, woohoo!
Cuban Black Beans
What you need:
1 pound black beans, soaked in water over night
6 to 7 cups water
1 onion, cut in half
1/2 green bell pepper, whole with seeds removed
4 to 5 cloves garlic, sliced in half
2 bay leaves
2 teaspoons cumin
3/4 teaspoon oregano
2 pinches red/cayenne pepper
2 to 4 tablespoons red wine vinegar, or to taste
Salt and black pepper, to taste
*Salt-start with 1/2 teaspoon salt, then go up if needed
+ 1 tbsp. tomato paste
What you do:
1) Drain the soaked black beans. Place the beans, water, onion halves, bell pepper half, garlic, and bay leaves in a pot. Bring to a boil and leave at a high boil for 7 to 10 minutes, stirring intermittently. Once done, skim off any foam, lower the heat to low, and place the top on at an angle.
2) Cook on low heat stirring intermittently for one to two hours or until beans are firm yet soft. In the last ten minutes of cooking, add the cumin, oregano, cayenne, salt, pepper, tomato paste, and vinegar. Enjoy!
*Never add salt to stewing beans till the last ten minutes-this can create mush by destroying the outer shell.