Cuban black beans: one pot

Name: Cuban black beans: one pot
Yield: servings
Ingredients: 2 cups black beans soaked overnight; ¼ cup extra virgin olive oil; 2 onions – finely diced; 2 celery sticks – diced; 1 x red or green – capsicum finely diced; 6 cloves garlic – chopped or pounded in mortar and pestle; 2 green chili – diced; 6 cups water; 2 bay leaves – preferably fresh; 1 tsp cumin seeds; 1 tsp dried oregano; ¼ cup apple cider vinegar; 1 tsp sea salt; fresh coriander and lime wedges to serve

by Bell Harding June 28, 2015

Cuban black beans: one pot

By: Bell Harding

Three Cuban meals in one pot of beans and some Japanese wisdom on finding my authentic self.

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

2 cups black beans soaked overnight
¼ cup extra virgin olive oil
2 onions – finely diced
2 celery sticks – diced
1 x red or green – capsicum finely diced
6 cloves garlic – chopped or pounded in mortar and pestle
2 green chili – diced
6 cups water
2 bay leaves – preferably fresh
1 tsp cumin seeds
1 tsp dried oregano
¼ cup apple cider vinegar
1 tsp sea salt
fresh coriander and lime wedges to serve

Method

Place onions and extra virgin olive oil in a heavy based saucepan and cook on a medium heat for 20 minutes. Add celery, capsicum, chili, bay leaves and garlic and continue to cook for a further 5 to 10 minutes. Place the soaked drained beans in the pot with water and bring to the boil. Reduce heat so that the beans are on a gentle simmer and leave for 50 minutes with the lid on.
Toast cumin in a dry frying pan until fragrant and pound in mortar and pestle. Add cumin, oregano, salt and apple cider vinegar to the pot and cook for a further 5 minutes. Make sure you add the salt right at the end otherwise the beans will not soften.

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#Tags: blog, protein, soup