VEGAN CUBAN BLACK BEANS

Vegan Cuban Black Beans image

Provided by lizardstone01

Categories Beans

Time 1h20m

Yield 1 , 10-12 serving(s)

Number Of Ingredients 14

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2 1/2 cups black beans, dried
9 cups water
1 1/2 cups onions, chopped
1 1/2 cups green bell peppers, chopped
5 garlic cloves
1 tablespoon olive oil
1/2 teaspoon chili pepper flakes
1 teaspoon oregano
1 teaspoon cumin, ground
1 bay leaf
1 teaspoon agave nectar
3 tablespoons cider vinegar
1 cup vegetable stock
1/2 cup cilantro

Steps:

Cover dry beans with water and let stand covered overnight. Change water and soak additional hours (if possible). Drain and discard water.
Add the beans to large pot and add water. If you want add, 2 tbs of olive oil (oil prevents the beans from foaming). Bring the beans to a boil, reduce heat to low, cover and cook until the beans are tender, about 1 hour.
Finely chop onion, peppers and garlic.
Saute onions, green pepper, pepper flakes and garlic in a 1/4 cup of stock until the onions are translucent. Use a little cooking spray if needed.
Add the onion mixture to the cooked beans as well as the oregano, cumin, bay leaf, vinegar, and stock. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally.
Remove bay leaf and take 1 cup of beans the cooked beans and mash them into a thick paste. Add the mashed beans back to the pot to thicken the sauce.
Add additional salt and pepper to taste.
Stir in the agave nectar and drizzle olive oil over beans. Cover and let stand for about 10 minutes. Garnish with cilantro and serve over white rice. YUMMY.

Nutrition Facts : Calories 87.1, Fat 1.7, SaturatedFat 0.3, Sodium 9.7, Carbohydrate 14.2, Fiber 4.6, Sugar 1.6, Protein 4.4