Easy Cuban Black Beans
photo by Starrynews
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1⁄2 cup olive oil (preferably Spanish olive oil)
- 2 garlic cloves, finely chopped
- 1⁄2 small red onion, finely chopped
- 1 medium green pepper, seeded and finely chopped
- 1⁄3 cup chorizo sausage, chopped (approx. 1/2 a sausage)
- 1⁄2 cup canned tomato, drained and chopped
- 2 (16 ounce) cans black beans
- 1⁄2 cup chicken stock
- 1 teaspoon ground cumin
- 1⁄4 teaspoon hot sauce
- 1 tablespoon red wine vinegar
- salt & freshly ground black pepper
- 4 green onions, chopped (for garnish)
directions
- Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
- In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
- Add the chopped tomatoes and cook another 10 minutes.
- Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
- Garnish with green onions and serve.
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Reviews
-
5 Stars, just perfect! Used pork chorizo from a Latin grocer, and indeed it was the key to the perfect spiciness and the agreeably thick sauce. DH also loved it, but this meat and potatoes man requested that some cubed ham steak be added to his next bowl. I thought these beans stood up for themselves. Served with the perfect complement: Spiced Brown Rice with Peanuts #292476. Based on USDA nutritional data, used 1/3 cup of sweet onion as equivalent to 1/2 small onion. Will make this frequently as we seek to increase fiber in our diet, and this was outstanding. Made for PAC Spring 2008.
RECIPE SUBMITTED BY
I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun.
I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar.
I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini.
For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.