The Cuban Bean Recipe
I'm working on updating my blogging workflow. Instead of making a "test post, please ignore" post, I thought I'd do a "delicious bean recipe, please enjoy" post.
- Lots of olive oil
- 1 cup of diced purple onions
- As much garlic as you can reasonably see yourself eating
- 1 shot glass of oregano
- 4 tablespoons of lime juice
- 3 cans of Goya black beans
- 2 red peppers, sliced into not too small pieces
- 3 packets of Goya "sazón"
- 2 tablespoons of cumin
- 3 teaspoons of salt
Sautee the onions and olive oil in a dutch oven until they are soft. Mix in the oregano and garlic, and sautee them some more. When it smells delicious (but before the onions start burning), add the remaining ingredients. Close the lid, and put the pot in the oven at 225F for four hours, stirring maybe once an hour to ensure that nothing is burning.
You can eat it the same day you cook it, but it's much, much better if you let it sit overnight in the fridge and then reheat it the next day.
This is usually the part of the recipe where I'm supposed to reminisce about how my family learned to heal and love after my brother came out as gay at my quadriplegic grandmother's funeral after she died of stage four cancer while whispering the recipe to me on her deathbed.
Unfortunately, this recipe has no more interesting backstory than "I cook it a lot, it's pretty good, and my children prefer it to chicken nuggets".
It's probably worth a shot.