Prepare a big batch of ...
Cuban black beans
Makes 7 cups
Serve with cilantro, tomato and rice for a meal that’s good for you — and your budget.
• 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
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, about 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 heat. 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. (To store, refrigerate, up to 5 days, or freeze, up to 6 months; you’ll need 4 cups of beans for each of the following recipes.)
Nutritional analysis, for 1 cup: 254 calories, 2 grams fat (0 grams saturated fat), 44 grams carbohydrates, 13 grams protein, 7 grams fiber, 7 percent of calories from fat.