Frijoles de Lata (Quick and Easy Black Beans)

Memories of a Cuban Kitchen, p. 224

½ cup pure Spanish olive oil

2 cloves garlic, finely chopped

½ small red onion, finely chopped

1 medium-size green bell pepper, seeded and finely chopped

1 large, ripe tomato, chopped, or ½ cup chopped and drained canned whole tomatoes

Two 16-ounce cans black beans, with their liquid

½ cup 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

This is a happy choppin' recipe.

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. 

Imagine all those flavors mingling together. 

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. 

It's well worth the wait!

Garnish and serve the beans hot over white rice. 

I went for yellow rice. Because Cuban food FTW.

My Rating: 4/5 "You'll love the flavor. Veggies are usually a hard sell for my partner, and he gobbled them right up!"