CUBAN BLACK BEANS

Cuban Black Beans image

As simple as this recipe is to make, it sure does pack a lot of flavor. The tomato paste adds an additional layer of flavor that you won't get with other basic recipes for cooked black beans. It's makes a great side dish to serve with nearly any Cuban-themed dinner.

Provided by Vickie Parks

Time 20m

Number Of Ingredients 14

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Ingredients

1 Tbsp olive oil
2 clove garlic, minced
1/2 cup chopped yellow onion
1 scallion/green onion, chopped
1/2 cup chopped red bell pepper
1 bay leaf
1 Tbsp unsalted tomato paste
1 tsp ground cumin
1/2 c low-sodium chicken broth
1 tsp red wine vinegar (apple cider vinegar can be used)
1 (15-oz) can(s) black beans, rinsed and drained
3 Tbsp fresh cilantro, chopped
salt, to taste
black pepper, to taste

Steps:

1. Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the garlic, onion, scallion, bell pepper and bay leaf; and sauté for 3 minutes or until onions are softened.
2. Stir in the tomato paste and cumin, and cook for 30 to 60 seconds (which allows the natural sugars to caramelize a bit, which produces a deeper, richer flavor).
3. Add broth, vinegar, and beans, and cook for 4 to 5 minutes or until the beans are heated throughout. Season with salt and pepper.
4. Remove from heat, and stir in chopped cilantro. Remove bay leaf, and serve immediately while beans are still hot.

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