Cubanish Spiced Black Beans

Cuban-ish Spiced Black Beans

Appealing photos of beans are hard to take, let me tell you. And it’s a shame, because these are some tasty, tasty beans. Tasty. Delicious. Even the leftovers get eaten up most of the time! That’s pretty unusual for side dishes around these parts, so it’s an accomplishment! Also, it’s quick, since it starts from canned beans but tastes so, so much better.

Cuban-ish Spiced Black Beans, adapted from Budget Bytes

2 14.5-oz cans (or 1 28-oz. can, if you can find it) black beans
1-2 Tbsp. olive oil
2 jalapenos
4 cloves garlic
1 tsp. cumin
1 bay leaf
black pepper to taste

Canned beans are salty, yo, you probably won’t need any salt. Heat the oil in a saucepan. Seed and dice your jalapenos (less if you like less spicy; don’t seed if you like more spicy); grate or finely chop the garlic; grind the cumin if it’s whole. Add all that to the oil and stir it around a bit until it smells amazing and the garlic is starting to brown. Toss the bay leaf in and then both cans of beans — no need to drain, you want them a bit saucy. Stir well and heat through; simmer for 10 minutes or so if you’re feeling flavor-meldy. Serve with rice for a meal on the cheap, or with whatever sounds good for a meal less on the cheap.


~ by iliadawry on 1 July 2012.

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