This brisk, simple, and smooth Cuban Black Beans dish will wow your taste buds with the principal heavenly chomp. Sweet-smelling Cuban flavors, fiery onions, hot jalapeños, gritty garlic, sweet tomatoes, scrumptious ringer peppers, and healthy dark beans meet up in the most wonderful manner. This modest bean dish makes certain to satisfy the entire family with its scrumptious and delightful turn. Serve it with chewy earthy colored rice for an ameliorating dinner you'll need to cuddle up with – yum!
Entire Food Plant Based, veggie lover, plant based, oil free, refined sugar free, gluten free, no profoundly handled fixings.
Beans, beans, beans! I haven't found a bean that I don't adore! I essentially love them pretty much any way you can make them. I especially love dark beans, they are so rich, natural, and completely flavorful.
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INGREDIENTS
- 1 cup yellow onions, minced *
- ½ cup green bell pepper, minced *
- ½ cup red bell pepper, minced *
- 1 small jalapeno pepper, minced *
- 1 Tablespoon garlic, finely minced *
- 1 Tablespoon tomato paste
- 2 teaspoons sherry vinegar
- ½ cup water (or broth)
- ½ cup vegetable broth *
- 1 [ 14.5 oz. can ] petite diced tomatoes
- 2 [ 15.5 oz. cans ] black beans, drained and rinsed
Herb/Spices Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 Tablespoon dried minced onion flakes
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon oregano
- ½ teaspoon sea salt (+/-) *
- 2 bay leaves
1/8 to ¼ cayenne pepper (optional)
Other Optional Ingredients:
- Cooked brown rice (or rice of choice)
- Chopped fresh cilantro or parsley
INSTRUCTIONS
- In a small bowl, add all the Herb/Spices Ingredients except cayenne pepper and bay leaves. Mix and set aside.
- In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the minced onions, red bell peppers, green bell peppers, and jalapenos, sauté over medium heat until they are tender, approximately 7 to 10 minutes.Add a tablespoon or so of water if they start to stick and/or to prevent burning.
- Add the minced garlic and tomato paste, sauté for 30 seconds, add the Herb/Spice mix, sauté for about 30 seconds, just to release their fragrance then add the vegetable broth, water, petite diced tomatoes, sherry vinegar, bay leaves and black beans. Stir well to combine, bring to a boil, then immediately lower to a simmer. Cover and simmer for 15 minutes.
- After 15 minutes, remove the cover and taste test for flavor, add the cayenne pepper, ramp up any other spices as needed at this time. Then take a potato masher or a fork and mash some of the beans to create a creamy texture, stir well. Don’t mash all of the beans, just about a 1/3 of them. Simmer for a few minutes.
- Remove and discard the bay leaves, serve immediately with rice, and topped with fresh cilantro or parsley.
NOTES
*Minced Vegetables: The onion, green bell pepper, red bell pepper, jalapeno pepper, and garlic are typically minced in most Cuban Black Bean dishes. This does take some extra time. A very fine dice will work equally well, but you may have to sauté the veggies a little longer as you want them tender. We do not suggest using a food processor as it tends to pulverize the veggies causing them to release too much water and they become soupy.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Storage: Refrigerate, use within 7 days.
For More Details : bit.ly/36yUIn9
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