CUBAN BLACK BEANS

Cuban Black Beans image

Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas with Black-Bean Puree.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h45m

Yield Makes 7 cups

Number Of Ingredients 10

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Ingredients

1 tablespoon extra-virgin olive oil
1 yellow onion, diced medium
2 celery stalks, diced medium
2 garlic cloves, smashed and peeled
2 carrots, cut into 1/4-inch rounds
1 1/4 teaspoons ground cumin
Coarse salt and ground pepper
1 pound dried black beans, soaked according to package instructions and drained
1 dried bay leaf
1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

Steps:

In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.
Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.

Nutrition Facts : Calories 254 g, Fat 2 g, Fiber 7 g, Protein 13 g

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