Thursday, April 25, 2013

Easy Cuban Black Beans

Easy Cuban Black Beans


2 tsp. Olive Oil
1 ½ tsp. Fresh Garlic, chopped
¼ cup Red Onion, chopped
¼ cup Red Bell Pepper, chopped
¼ cup Carrot, chopped
2 small Jalapeno Peppers, seeded & chopped
2 cups Cooked Black Beans (see noted)
1 ½ tsp. Fresh Coriander, chopped
2 tbsp. Fresh Lime Juice


In a large skillet over medium-high heat, warm oil and then add the garlic. Heat until fragrant and then add the onion, pepper, carrot and jalapeno to skillet. Cook mixture, stirring occasionally, until vegetables are softened (5-7 minutes). Stir in the beans, coriander and lime juice and heat through. Taste and adjust seasoning with salt and pepper before serving.

Note: If using canned beans be sure to rinse and drain before cooking. It should take just one 15 oz. can for this recipe. You can use dry beans but they will need to be soaked overnight before cooking.

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