Cuban Black Beans

September 27, 2005

This recipe is super easy and very good. Try it.

3 15oz. cans of black beans, rinsed
1 large onion, chopped
1 green bell pepper, chopped
1/2 cup frozen corn
2 stalks celery (including leaves) chopped
3 cloves garlic, chopped
2 teaspoons salt
2 teaspoons ground cumin
1/2 teaspoon oregano
2 tablespoons lemon juice
1 bay leaf

Saute the onion, bell pepper, celery and garlic in olive oil until onions are translucent, maybe 15 minutes. Add everything else (beans, corn, salt, cumin, bay leaf, oregano and lemon juice). Simmer covered for 20 minutes. Remove bay leaf and serve over rice.


No comments yet

  1. What? No chiles? At the very least cut back on the cumin and put in some cayenne. But fresh chiles would be best. Yum.

  2. Hmmmm, shouldn’t there be some cooked pig in there for cuban black beans? A hamhock? Something?


    Definitely need to kick it up a notch…I am envisioning Arbol Peppers…mild kick, smoky flavor.

  3. I kicked it up one notch with my favorite hot sauce: Cholula. On the other hand I still have a can of Karen’s chipotles in adobo…

  4. Hey bud, sorry I haven’t been around much. School is kicking my ass. The good thing about coming to check out your blog today was this recipe though….I’m really hungry right now.

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