Cuban-Style Black Beans

Someday I will make “real” beans.  I mean the kind where you soak dried beans overnight, pick through them for stones (stones, really?!?), and then cook them for hours with seasonings.  But for today I had my hands full with pork carnitas and jicama slaw so I just decided to use a recipe where I can doctor up a basic can of black beans and make them taste like they have been soaking all night and simmering on the stove.  This recipe from was exactly what I needed.  The beans turned out flavorful and slightly saucy (a good attribute in my opinion!) and complemented the rest of the meal very well.

Cuban-Style Black Beans  (view the original recipe here)

You will need…
1/2 Onion
2 cloves Garlic
2 Scallions
1/4 Red Pepper
3 tablespoons Cilantro
Olive Oil
1 15oz. can Black Beans, undrained
1/3 cup Water
1 Bay Leaf
few pinches of Cumin (I love how there’s no exact measurement in the original recipe… this is exactly how I cook!)
one pinch Oregano
1 teaspoon Red Wine Vinegar
Salt and Pepper, to taste

Chop the onion, garlic, scallions, red pepper, and cilantro in a food processor.  Add a small amount of Olive Oil to a pan and sauté the onion mixture for approximately 3 minutes.  Add the rest of the ingredients and stir well.  Bring to a boil and then lower heat and simmer, uncovered, for approx. 15 minutes stirring occasionally.

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