Citrus Garlic Cuban Black Beans

November 2, 2019

Jill Melton

Vinegar, orange, lime and garlic infuse these vegetarian beans with bold flavor. If you want to pump them up, saute bacon and stir in at the end.

Ingredients

12 ounces dried black beans, soaked overnight or *quick soaked

1 red onion, chopped

2 teaspoons kosher salt

2 tablespoons olive oil

4 cloves garlic, minced

1 tablespoon red wine vinegar

2 limes, juiced

1 orange, juiced

1 red Chile pepper, minced

1 cup chicken or vegetable stock

2 teaspoons cumin

Preparation

Cover soaked dried beans and red onion in water. Add salt. Bring to a boil and reduce immediately to a low simmer. Cook for 45 mins to an hour. Add olive oil, garlic, vinegar, orange juice, lime juice, red chile pepper, and broth. Cook 30-45 minutes.
Add bay leaves and cumin and simmer another 30 minutes or so, or until beans are tender and thick. Serve with sour cream and fresh cilantro.

*To quick soak dried beans, cover with water and bring to a boil for 2 minutes. Remove from heat, cover and let stand 1 hour. Rinse and proceed with recipe.

Citrus Garlic Cuban Black Beans

Jill Melton

Ingredients

Preparation

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