See the beans in the background? Yeah, those are the ones. Sorry I didn't get a closer picture. My husband, who lived in Guatemala for two years and ate black beans every day tasted them and said, "I think you have just trumped my black beans. These are amazing." Indeed they are, my friends. And, get this. This recipe is actually healthy! Can you believe that I have actually posted something that doesn't contain a pound of cheese, 3 c of heavy whipping cream, or 8 types of chocolate? It is possible. Since the beans are healthy, I did include the picture of the cheese enchiladas that contained the pound of cheese. See? The break from blogging did not make me a softy.
If you like these types of beans, like the ones they serve at Cafe Rio or other Mexican restaurants, you'll love this recipe. I don't reckon I will ever make another bean recipe again. There's no need to!
Cuban Style Black Beans
2 t olive oil
2 cloves garlic
2 T red bell pepper
3 T cilantro
15 oz can black beans, do not drain
1/4-1/2 c water
1 bay leaf
1/2 t cumin
1/4 t oregano
1 t red wine vinegar
salt and pepper to taste
In a chopped or food processor, combine the onion, garlic, scallions, red bell pepper, and cilantro. Pulse until the are all chopped into small pieces.
Heat the oil in a skillet over medium-high heat. Add the chopped vegetables and saute until tender, about 3 minutes.
Add the beans and the remaining ingredients. Bring it back to a boil. Stir. Turn down heat and simmer for 15 minutes. Add more water and/or salt, if needed.