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
1½ lb dried black beans
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
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.