easy cuban black beans

• total tid: total time 20 minutes

Ingredienser

1 tablespoon oil

1 large shallot, minced

½ green bell pepper, chopped fine

2 garlic cloves, minced

¼ teaspoon dried oregano

¼ teaspoon ground cumin

⅛ teaspoon pepper

1 (15-ounce) can black beans, drained with liquid reserved

Vejledning

1 Heat oil in medium saucepan over medium heat until shimmering. Add shallot and bell pepper and cook until softened and beginning to brown, 4 to 6 minutes. Stir in garlic, oregano, cumin, and pepper and cook until fragrant, about 30 seconds.

2 Off heat, add ½ cup beans and all reserved bean liquid and mash with potato masher until mostly smooth. Stir in remaining beans. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper to taste. Serve. (Black beans can be

refrigerated for up to 2 days.)

Notater

kitchen improv

use what you've got Although green bell pepper is traditional, any type of bell pepper could work.

level up Sprinkle with chopped cilantro, thinly sliced scallions, shredded cheese, chopped tomatoes, and/or pickled jalapeños.

make it a meal Serve with rice, quinoa, or other grains, or with plantain chips, sliced avocado, COOKING FOR ONE a dollop of sour cream, and hot sauce.

why this recipe works We love shortcuts in the kitchen, as long as they don't sacrifice quality, and when it comes to beans, the canned variety is frequently the best way to go: They are quick and easy, but also give us the added bonus of using their body-building bean liquid, also known in plant-based circles as aquafaba. But we wanted to do a little more than simply open a can, so we drew inspiration from Cuba, where spiced black beans are a staple of the cuisine. We found that a quick sofrito of shallots, garlic, and bell pepper combined with cumin and oregano added plenty of earthy, fragrant flavor to our simple canned black beans. Mashing part of the beans gave them a creamy texture, but leaving a portion whole kept the dish from becoming soup. These beans are even better the next day— leftovers make an excellent breakfast when tucked into a soft taco with a fried egg and salsa. Serve with lime wedges, if desired. See Quinoa Salad with Red Bell Pepper and Cilantro on page 231 for an idea for using up any extra bell pepper.