Cuban Black Beans

Almost every vegan has a love affair with beans and rice.  It's a complete protein with all of your amino acids in one dish, and of course, if it's done right, it will come out packed with flavor that keeps you coming back for more.  Top it with vegan sour cream, top it with cilantro, top it with the sauce of your choice.  Don't even top it at all.  The options are endless.  

Enjoy these delicious black beans over rice as a meal, or as a side to an entree, like Vegan Slow Cooker Ropa Vieja Seitan. Whatever you do, make sure to enjoy them!

Simmering in the dutch oven.

Simmering in the dutch oven.

Cuban Black Beans

2 Tbsp olive oil

1 medium red onion, chopped

½ green pepper, chopped

1 tsp smoked paprika

1 tsp dried oregano

1 bay leaf

6 garlic cloves, coarsely chopped

2 15 ounce cans of black beans, drained and rinsed

1 cup vegetable broth

¼ cup white wine vinegar

1 tsp agave

1. In a large, heavy pot or dutch oven, sauté red onions, and green pepper in olive oil over medium-high heat until onions are translucent (~5 minutes).  Add spices and bay leaf, and saute  for 2 additional minutes. Add everything else, and cover with lid.  Simmer for 30 minutes, and serve over rice, or as a side to Vegan Slow Cooker Ropa Vieja Seitan.

Vegan Cuban Black Beans.jpg