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Cuban Black Beans

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Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas with Black-Bean Puree.

  • Prep:
  • Total Time:
  • Yield: Makes 7 cups

Source: Everyday Food, March 2012

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced medium
  • 2 celery stalks, diced medium
  • 2 garlic cloves, smashed and peeled
  • 2 carrots, cut into 1/4-inch rounds
  • 1 1/4 teaspoons ground cumin
  • Coarse salt and ground pepper
  • 1 pound dried black beans, soaked according to package instructions and drained
  • 1 dried bay leaf
  • 1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved

Directions

  1. In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper.

  2. Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving.

Cook's Notes

Dinner Tonight
Serve with cilantro, tomato, and rice for a meal that's good for you -- and your budget.

Leftovers
To store, refrigerate, up to 5 days, or freeze, up to 6 months; you'll need 4 cups beans for each of the following recipes.

Bean Bonanza! More Ideas For Your Big Batch
- Lightly mash and thin with broth to make a soup.
- Puree with canned chipotle chiles and use as a dip for chips or a spicy spread on a grilled-chicken sandwich.
- Top crisp lettuce or shredded cabbage salads with warmed beans.
- Stir some beans and salsa into scrambled eggs.
- Spoon beans and sour cream on a baked potato.

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