Cuban Black Beans

makes 7 cups • active time: 15 min • total time: 1 3/4 hr + soaking

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, 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. (I cooked mine for 3-4 hours on low) 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 beans for each of the following recipes.)

per 1 cup: 254 cal; 2 g fat (0 g sat fat); 13 g protein; 44 g carb; 7 g fiber


This recipe came from the Martha Stewart EVERYDAY FOOD magazine