Black beans cooked down deliciously in the style of Cuban cuisine. The perfectly tender beans mingle with plenty of garlic, onion, and bell peppers. If you cook them in advance and freeze them in portions, you can be ready to eat in a minute or less.
Herb/Spices Ingredients:
1 teaspoon onion powder
1 teaspoon garlic powder
2 Tablespoon dried minced onion flakes
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon oregano
½ teaspoon sea salt (+/-)
1 teaspoon garlic powder
2 Tablespoon dried minced onion flakes
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon oregano
½ teaspoon sea salt (+/-)
½ cup green bell pepper, minced
½ cup red bell pepper, minced
1 small jalapeno pepper, minced
1 Tablespoon garlic, finely minced
1 Tablespoon tomato paste
2 teaspoons sherry vinegar
2 bay leaves
½ cup water (or broth)
½ cup vegetable broth
1 [ 14.5 oz. can ] petite diced tomatoes
2 [ 15.5 oz. cans ] black beans, drained and rinsed
½ cup water (or broth)
½ cup vegetable broth
1 [ 14.5 oz. can ] petite diced tomatoes
2 [ 15.5 oz. cans ] black beans, drained and rinsed
1/8 to ¼ cayenne pepper (optional)
Mince the onion, green bell pepper, red bell pepper, jalapeno pepper, and garlic. This does take some extra time. A very fine dice will work equally well, but you may have to sauté the veggies a little longer as you want them tender. We do not suggest using a food processor as it tends to pulverize the veggies causing them to release too much water and they become soupy.
In a small bowl, add all the Herb/Spices Ingredients (except cayenne pepper and bay leaves.) Mix and set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the minced onions, red bell peppers, green bell peppers, and jalapenos, sauté over medium heat until they are tender, approximately 7 to 10 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic and tomato paste, sauté for 30 seconds, add the Herb/Spice mix, sauté for about 30 seconds, just to release their fragrance then add the vegetable broth, water, petite diced tomatoes, sherry vinegar, bay leaves and black beans. Stir well to combine, bring to a boil, then immediately lower to a simmer. Cover and simmer for 15 minutes.
After 15 minutes, remove the cover and taste test for flavor, add the cayenne pepper, ramp up any other spices as needed at this time. Then take a potato masher or a fork and mash some of the beans to create a creamy texture, stir well. Don’t mash all of the beans, just about a 1/3 of them. Simmer for a few minutes.
Remove and discard the bay leaves, serve immediately with rice, or freeze in 1 cup portions for later use
In a small bowl, add all the Herb/Spices Ingredients (except cayenne pepper and bay leaves.) Mix and set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the minced onions, red bell peppers, green bell peppers, and jalapenos, sauté over medium heat until they are tender, approximately 7 to 10 minutes. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Add the minced garlic and tomato paste, sauté for 30 seconds, add the Herb/Spice mix, sauté for about 30 seconds, just to release their fragrance then add the vegetable broth, water, petite diced tomatoes, sherry vinegar, bay leaves and black beans. Stir well to combine, bring to a boil, then immediately lower to a simmer. Cover and simmer for 15 minutes.
After 15 minutes, remove the cover and taste test for flavor, add the cayenne pepper, ramp up any other spices as needed at this time. Then take a potato masher or a fork and mash some of the beans to create a creamy texture, stir well. Don’t mash all of the beans, just about a 1/3 of them. Simmer for a few minutes.
Remove and discard the bay leaves, serve immediately with rice, or freeze in 1 cup portions for later use
Source: Monkey & Me Kitchen Adventures
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