I didn’t think I was I going to cook anything new today. I didn’t think I was cooking at all. D was making lunch and we usually eat only one large meal on Sundays. But I had some time and cooking today would mean a much easier dinner time tomorrow.
Not that a Black Beans recipe is new per se. I have posted an Easy Black Beans recipe before from Simply Recipes. This recipe, modified from an Epicurious recipe, is slightly different. Still yummy! I love black beans. Soso loves black beans. She can eat an adult sized portion of beans and rice.
And looky looky!
I like to sauté the onions first. I like onions well-cooked. No raw onions for me, blech. But, I don’t like the other vegetables over-cooked in my endeavor to throughly kill cook the onion.
Adding the pepper, garlic, oregano.
Cuban Style Black Beans
Prep Time: 10 mins Cook Time: 20 mins
1/4 cup olive oil
1/2 large onion, chopped
1 large green pepper, chopped 1/2 inch pieces
4 large garlic cloves, minced
2 teaspoon dried oregano
2 16-ounce cans black beans, rinsed and drained
3/4 cup water
1 tablespoon cider vinegar
Heat oil in a large non-stick pan over medium heat. Add onion and sauté until they start to soften. Add pepper, garlic and oregano and sauté until the pepper start to soften, about 5 minutes.
Add 1 cup of beans and mash the beans coarsely. I uses a potato masher.
Add the remaining beans, water, vinegar and simmer until the mixture thickens, stirring occasionally for 10 – 15 minutes.
Season with salt and pepper to taste needed and serve with white rice.