Tuesday, November 04, 2014

Cuban Black Beans for Patti

While I was on my honeymoon in New Orleans, a blog reader named Patti commented on another post, asking if I have a good black bean soup recipe. It so happens that I do. I love black beans, either eaten from the bowl like a traditional soup or ladled over rice. I can't vouch for the authenticity of this, as I use canned beans, but it tastes pretty good. If you want it soupier, just add some beef broth to it. 

Cuban Black Beans for Rice

1-2 tbsp. Spanish olive oil (you can sub any extra virgin olive oil)
1 onion, chopped
1 green pepper, chopped
5 cloves garlic, minced
3 tbsp. apple cider vinegar (white vinegar is fine, too)
3 cans black beans (I like Goya brand)
1 bay leaf
2 tsp. cumin
Salt & pepper
Chopped onions, for serving
Lime wedges, for serving

Sauté onion & pepper in oil until softened & onions are translucent, 3-5 minutes. Add garlic and cook until fragrant, another minute. Add vinegar, beans, bay leaf, cumin, salt, & pepper, mashing slightly with a wooden spoon to break down some of the beans. Cook about 25 minutes. Remove bay leaf and serve over rice, with chopped onions and lime wedges. Serves 8-10. (sometimes I also squeeze a little lime juice and a little orange juice into the pan while this is cooking)


Patti said...

Thank you, I am so glad you shared this recipe. This is on the menu for dinner tomorrow and grilled fish.

Patti said...

Thanks again. This is cooking on the stove, and it tastes delicious. I will eat this as is over rice, but my husband will add hot sauce as he likes his food spicy. I decided on ham steaks to go with it. As for side dishes, it's funny that when we were in Cuba, we ate mostly American style food. I guess when you are on a tour they want you to feel at home and serve American style food.

Daria de la Luna said...

Oh, yay! I'm glad you like it! Wow, how weird that they wouldn't want you to experience the food culture much. But I guess a lot of folks aren't very open-minded about different foods.