Cuban Black Beans w/ Cilantro Lime Quinoa

Posted by Melissa Lopez on

Not too spicy, and just a little bit sweet, these Cuban black beans make a great side dish or main meal when served over cilantro lime quinoa or rice.

Cuban Black Beans

serves 4-6

1½ lb dried black beans

1 organic bay leaf

½ medium onion, finely chopped

1 small green bell pepper, seeded and finely chopped

6 cloves of garlic, peeled and finely chopped

1 tbsp organic Cuban spice blend

4 tbsp olive oil

Sort through beans, discard any small stones, then rinse under cold water. Place beans, bay leaf and 1 tbsp of olive oil into a large pot and cover with about 4” of water. Bring to a boil, then reduce to a simmer. Add water as needed to keep beans covered, and cook until beans are tender, about 2 hours.

Heat remaining olive oil in a skillet over medium heat. Add garlic, onion, green peppers and Cuban seasoning blend. Saute until peppers are soft. Add mixture to beans, stirring occasionally, for 10-15 minutes. Remove bay leaf before serving and serve with cilantro lime quinoa.



Cilantro Lime Quinoa

serves 4-6

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 clove garlic, minced

2 tbsp fresh lime juice

¼ cup chopped cilantro

salt, to taste

In a large pot, bring 2 cups of vegetable broth and quinoa to a boil. Reduce heat, cover and simmer until quinoa is tender, about 15 minutes. Transfer quinoa into a medium bowl and fluff with a fork.

Stir in garlic, lime juice and cilantro. Season with salt, to taste.

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