Memories of a Cuban Kitchen/Mary Urrutia Randelman 1992

Quick and Easy Black Beans (Frijoles de Lata)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup pure Spanish olive oil 2 cloves garlic, finely chopped 1/2 small red onion, finely chopped
1 medium-size green bell pepper, seeded and finely chopped 1 large, ripe tomato, chopped, or 1/2 cup chopped and drained canned whole tomatoes two 16-ounce cans black beans, with their liquid
1/2 cup Cuban beef stock, canned beef broth, or water 1 teaspoon ground cumin few dashes of Tabasco sauce, optional
1 tablespoon red wine vinegar, optional salt and freshly ground black pepper to taste chopped onion, minced fresh parsley, or minced fresh coriander (cilantro) for garnish



1 In a medium-size saucepan over low heat, heat the oil until it is fragrant, then cook the garlic, onion, and bell pepper, stirring, until tender, 10 minutes. Add the tomatoes and cook another 10 minutes. Add the beans, stock, cumin, Tabasco, and vinegar, stir to blend, correct the seasonings, and simmer, covered, until heated through, 20 minutes. Garnish and serve the beans hot over Arroz Blanco.

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