Cuban Black Beans
This is better the next day as well – the flavors meld into heavenly yumminess. Can be served over rice or added to quesadillas, burritos, omelets or anything you would want beans in. It can also be blended smooth in the food processor for a killer bean dip, served with tortilla chips or cut veggies of your choice.
Ingredients
- 1 can plain organic black beans drained. *substitution – you can sub pigeon beans (gandules) for a Puerto Rican version or any bean of your liking. But, for Cubans, black beans are a staple.
- organic chicken or veggie stock
- ¼ cup wine (mom always uses port). Any robust red will do.
- 2 tbsp Olive oil traditional recipes call for bacon or pork fat
- 1 onion
- 1 small celery stalk (That’s mom’s secret. She’ll be mad I am writing it down!)
- 1 bell pepper
- 4 cloves garlic
- 1 tsp paprika
- ¼ tsp black pepper
- ¼ tsp cumin
- 1 pinch oregano
- 1-2 tbsp dried parsley
- 1 dash celery salt
- salt to taste
Instructions
- Start with sofrito. Add olive oil to pan, add onion, pepper, garlic, and celery
- Once the vegetables are soft, add in the spices to warm through.
- Add beans
- Fill the can with organic chicken or veggie stock and swirl to find the little last bits of beans
- Add wine
- Simmer on medium to low heat until desired consistency (about 20-25 min) stirring occasionally to avoid burning the bottom.
Tried this recipe?Let us know how it was!