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Cuban Black Beans (from dry beans)


  • Yield: 8 cups 1x

Ingredients

Scale
  • 1 small onion (chopped)
  • 2-3 cloves garlic (minced)
  • 1 bottle or can beer
  • 2 cups dried black beans (rinsed and soaked overnight)
  • 6-8 cups veggie broth/water
  • 1 15 oz can tomatoes (or tomato sauce or tomato juice)
  • 2 medium bay leaves
  • 1-2 medium jalapeños (minced)
  • 2 medium carrots (diced)
  • 1 tsp oregano, ground (or 2 tsp fresh oregano)
  • 2 tsp cumin (ground)
  • 1 1/2 tsp chili powder
  • to taste salt & pepper
  • 1-2 tbs avocado oil
  • cilantro (GARNISH)
  • Cuban Pickled Onions (GARNISH Link to recipe below)

Instructions

  1. Soak beans overnight.
  2. Heat oil over medium heat in large stockpot or saucepan.
  3. Add onion, jalapenos, garlic, and bay leaf.
  4. Sauté until onion begins to turn clear.
  5. Add carrots and spices and sauté one minute more.
  6. Then add the beans, beer, tomatoes, and veggie broth until beans are covered by 1 inch of fluid.
  7. Bring to a boil, then reduce heat to a simmer and cook approximately 1 1/2 hours or until beans are done.
  8. Serve with yellow rice or tortillas.
  9. Top with cilantro and pickled onions when serving.

Notes

Source:   Sherry Scott

Linkto:  Cuban Pickled Onions

  • Category: Main Dish, Side Dish

Nutrition

  • Serving Size: 1 cup
  • Calories: 276
  • Sugar: 4
  • Sodium: 3196
  • Fat: 3
  • Saturated Fat: 0.5
  • Carbohydrates: 54
  • Fiber: 12
  • Protein: 18
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