Vegan Cuban Black Beans
Welcome to Ravenous vegans. We are a vegan couple sharing recipes, food porn, and adventures. With our maiden blog post, we’d like to introduce a recipe featuring a vegetable that we believe to be one of the most tantalizing, the arroz con pollo pepper. They originated in Cuba and you probably won’t find them at the store, maybe you can get them at your local farmers market or special order them, but we highly recommend growing your own. Baker Creek Heirloom Seeds has the goods. It’s not a very hot pepper when the seeds are removed, but it’s rather sweet and has an intense flavor that lends it’s self well to beans. Beans are very important for nutrition, and also symbolically. I like to gently rub my beans in a counter clockwise motion. Here’s a delicious recipe for Cuban style black beans.
- 1 onion
- 8 cups vegetable stock
- 1 pound dried black beans
- 6 garlic cloves
- 6 arroz con pollo peppers, seeds left in
- 1 cup chopped cilantro
- 2 bay leaves
- 2 tablespoons oil
- 1 teaspoon salt
- 2 teaspoons brown sugar
- 1 tablespoon vinegar
- Rinse and pick over the black beans, add them to the vegetable broth in a large pot, and bring to a boil. Add the bay leaves. Once it reaches a full boil, set to low and allow the beans to cook until soft. Start checking the beans after about 45 minutes
- While the beans are cooking, finely chop the garlic and peppers, dice the onion. Heat up the oil in a pan and saute everything for about 7 minutes. Add the vinegar and cook for about one more minute and remove from heat
- When the beans are done, add the sauted vegetables to the beans. Also add in the salt and sugar
- Cook on low for another 15 minutes, then add the cilantro and cook for another 5 minutes. Remove from heat and serve with rice
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