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Cuban Black Beans

Cuban Beans and Rice

This recipe is adapted from The Complete Idiot’s Guide to Vegan Cooking by Bennett and Sammartano.

In a small skillet saute 3-5 min until onions are soft:

  • 1 T oil
  • 3/4 c onion, diced
  • 3/4 c green pepper, diced (I subbed collard greens)
  • 1 jalapeno pepper, ribs and seeds removed, finely diced (I used a few slices of unusually hot Hungarian wax pepper)

Add and saute 2 min:

  • 2 T minced garlic
  • 1-1/2 t chili powder
  • 1-1/2 t ground cumin
  • 1-1/2 t oregano
  • 3/4 t salt
  • 1/2 t black pepper

Add and heat:

  • 2 c cooked or canned black beans
  • 1 T red wine vinegar

I mixed this in with cooked brown rice.

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