… And we’re back to the beautiful weather here. We just spent the last two hours outside, tidying up the garden(by tidying I mean keeping the mess down, because it’s never very tidy) and playing with the neighbor kids in the sun. So much fun! It feels good to be outside in a T-shirt again, soaking up some sunlight. But very weird that we had an inch of fresh snow on the ground yesterday.
Now that we’re back inside lunch feels like a good idea, even if it is 2 hours late. Good thing these beans make awesome leftovers. They even freeze really well so if you want to double the recipe you don’t have to fear the endless leftovers.
I know these aren’t the most attractive. Really, I do. I tried to make it look as pretty as I could, but unfortunately, this was the best I could do. But don’t let it scare you off, these beans do taste pretty darn good which is why they’re here. If you don’t like cilantro, I’m afraid you’re out of luck, just come back for my next post – I promise it’s cilantro free.
Cuban Black Beans
Adapted from Eat, Live, Run
- 1 C dry black beans, soaked overnight
- 1 tbsp oil
- 1 small onion
- 3 large cloves garlic
- 1 tsp salt
- 1 tsp cumin
- Most of a bunch of cilantro
Saute the onion for about 5 minutes in oil in a medium sized pot and then add 1 clove of garlic. Cook for a few seconds then place the beans in the pot and cover with water by 1″. Bring to a boil, turn down to a simmer and cover(leaving a crack open). Cook for 1 hour. Give the beans a good stir, add the rest of the garlic, and half the cilantro after chopping it.
Return to a simmer and cook another hour till the beans are tender and the water is thick. You can always add a little more water if your pot is getting too dry. Once the beans are soft add the salt and add more cilantro if desired. You can serve these over brown rice or like we did in homemade corn tortillas or just on their own.