Cuban Inspired Black Beans

This Cuban inspired black bean dish became dinner for two simple reasons: it was the day before grocery delivery day and I needed a pantry ingredient based meal, and I had a plantain on hand whose time was rapidly approaching.

Since I used canned black beans, and made a version of yellow rice in the rice cooker while the beans heated through, this meal was ridiculously easy. You could eat the beans on their own as they are delicious, and also mean that dinner will be ready in under fifteen minutes, but I highly recommend them with yellow rice (and pan fried plantains for a taste and texture contrast) as illustrated below.

This makes two portions. I ate one as is, and added chicken stock to the remainder and pureed it for lunch the next day as an impromptu quick black bean soup lunch.

1 can black beans

1/2 c chicken or vegetable stock

1 small white onion, finely chopped

1 clove garlic, finely minced

2 tsps ground cumin

1/2 tsp dried oregano

1 bay leaf

2 tsps olive oil

Salt to taste

Chopped cilantro and a splash of fresh lime juice for garnish

Add the olive oil, onion, garlic, and spices to a saucepan over medium heat.

Cook for a few minutes, stirring often, until the onion is translucent.

Add the beans to the pan. You do not need to rinse them as the aquafaba will thicken the sauce.

Add the stock to the pan. Stir to combine.

Lower the heat and cover. Cook until the beans are heated through.

Taste and adjust seasoning.

Serve as mentioned above, with chopped cilantro and a squeeze of lime juice to brighten the beans. Don't forget to remove the bay leaf.

Inspiration recipe, here.