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Monday, January 27, 2014

Cuban Black Beans

Many years ago I was put under house arrest and escorted from the island of Cuba - that was an eternity  ago.  No offense taken and I still love their food!

Beans, of any type, are easy to adapt to a plant-based life while keeping a budget under control.  Black beans are some of the best and here's an easy recipe.  These can be served as Moors and Christian version or as soup - the choice is yours.


1 pound black beans (sorted, soaked overnight, and rinsed)
1 quart vegetable stock
1 medium onion chopped
1 medium green bell pepper stemmed, seeded and chopped
2 teaspoons paprika
2 teaspoons cumin
2 bay leaves
1 teaspoon coriander
1 teaspoon each white & black pepper
1 can (15 ounce) chopped tomatoes drained
1 tablespoon red wine vinegar


Fill stock pop with all ingredients except tomatoes and vinegar cover and bring to a boil.  Simmer for about 1 hour and 45 minutes or until soft.  Add tomatoes and vinegar and cook for an additional 15 - 30 minutes.  Add additional water or stock to keep beans the proper consistency for soup.

You're welcome.

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