Saturday, August 15, 2009

Cuban Black Beans

My version of 'Cuban', of course. Shortcuts included.


1/2 tablespoon vegetable oil
1/2 cup chopped onion
1/4 cup bacon pieces (like Hormel, the ones that come in a pouch)
1 teaspoon minced garlic
1 (14 ounce) can black beans (drain slightly leaving a little liquid)
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 tablespoon red wine vinegar

Heat oil in a small saucepan. Add onion, bacon pieces and garlic. Sauté until bacon is crispy and onions are tender and browned. Add black beans, cumin and oregano to pot. Cook long enough to heat through. Remove from heat and add red wine vinegar.

Yield: 2 servings

The red wine vinegar really makes a difference. If you don't have it, try apple cider vinegar, some of the recipes I have seen use that.

By the way, shrimp and scallops in the photo were marinated in a liquid Jerk seasoning and grilled in a grill basket.

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