Cuban black beans: one pot
Cuban black beans: one pot
Three Cuban meals in one pot of beans and some Japanese wisdom on finding my authentic self.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 cups black beans soaked overnight
- ¼ cup extra virgin olive oil
- 2 onions – finely diced
- 2 celery sticks – diced
- 1 x red or green – capsicum finely diced
- 6 cloves garlic – chopped or pounded in mortar and pestle
- 2 green chili – diced
- 6 cups water
- 2 bay leaves – preferably fresh
- 1 tsp cumin seeds
- 1 tsp dried oregano
- ¼ cup apple cider vinegar
- 1 tsp sea salt
- fresh coriander and lime wedges to serve
Method
- Place onions and extra virgin olive oil in a heavy based saucepan and cook on a medium heat for 20 minutes. Add celery, capsicum, chili, bay leaves and garlic and continue to cook for a further 5 to 10 minutes. Place the soaked drained beans in the pot with water and bring to the boil. Reduce heat so that the beans are on a gentle simmer and leave for 50 minutes with the lid on.
- Toast cumin in a dry frying pan until fragrant and pound in mortar and pestle. Add cumin, oregano, salt and apple cider vinegar to the pot and cook for a further 5 minutes. Make sure you add the salt right at the end otherwise the beans will not soften.
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