Monday, September 02, 2013

Cuban Black Beans

The early part of the week is busy for me.  A long day on Monday (simply meaning clinic all day) then K has ballet on Tuesday at 545.  So, one of these two days it's nice to have a quick or crock pot meal to make.  The other day, K came home from school saying that she had eaten rice and beans for lunch and liked it.  Now, the girl loves just about any food, so I wasn't surprised. 
However, David enjoys beans as well and I'm always looking for vegetarian options we'll all like.  So, I decided to try this out.  I ended up finding a Cuban black bean recipe on pinterest.  So, I set it up and turned that crock pot on.  When we got home, we had dinner waiting.  The recipe has you cook the onions and peppers first but I just threw it all in the crock pot raw.  It turned out good.  I forgot to get cilantro, which I think would have added a lot to the dish but no biggie.  You serve this over rice then top with whatever you want.  K and David enjoyed cheese on theirs.  I just enjoyed mine with salsa!  It made a lot and was perfect for topping salads and making wraps.

Cuban Black Beans

1 pound dried black beans (see soaking method below...I used slow soak)
1 tablespoon ground cumin
1 large onion, diced
1 small green bell pepper, diced
6 cloves garlic, minced
sea or kosher salt and freshly ground black pepper
fresh cilantro leaves, chopped 

    Soak the black beans using one of the methods below before using. 
    Crockpot Directions:
  1. Put all ingredients in crock pot (after draining the beans)
  2. Cook on high 4-5 hours on high or 8 hours on low until beans are very soft.  Remove bay leaf. Garnish with cilantro. Serve with rice and your choice of toppings.
  3. Quick Soak Method: Sort and rinse beans. Add to a large pot with 6-8 cups cold water, bring to a rapid boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 water. Drain and rinse before using.
    Long Soak Method: The night before sort through the dried beans and throw away any stones. Rinse under cold water and place in a pot with 6-8 cups of water and allow to soak overnight.* Drain and rinse before using.

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