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Day 17, #30daysofGOODFOOD – Cuban Blk Beans

2012/03/06

So I received the Martha Stewart Everyday Food mini mag the other day in the mail and smack in the middle was a “BIG BATCH” feature of cuban blk beans and recipes to make w/ the left-overs. So tonight we made the big batch and used a portion for dinner, plan on mixing some in with scrambled eggs for lil man tomorrow morning and on Thursday using some for one of the other ‘left-over’ recipes. It took a minute to get this made, between allowing the beans to soak and then the actual simmer time to soften them up…but it’s a huge batch so if you cut it you may be able to make it quicker…?? not sure. Otherwise, they’re store 5 days in the fridge, or 6 months in the freezer :)

BIG BATCH of Cuban Black Beans

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grocery list
1 TBS EVOO
1 yellow onion, diced
2 celery stalks, diced
2 carrots, peeled + cut into 1/4″ rounds
1 1/4 tsp yellow curry powder [or cumin]
S+P
1 lb blk beans, soaked 8-12 hrs-drained and rinsed
8C water
1 small bunch cilantro, stems + leaves separated, stems tied w/ kitchen twine and leaves reserved
1 bay leaf

In a large dutch oven or large heavy bottom pot, heat oil over medium. Add onions, celery and garlic – cook until onion is soft, about 6 minutes. Add carrots and curry powder, cook an additional minute until fragrant. Season w/ S+P. Add blk beans, water, bay leaf and cilantro stems. Bring to a boil and reduce heat to a simmer, simmer until beans are soft and liquid thickens. It took ours about 2hrs and 15 minutes. Adding water if needed to keep everything covered. Season w/ S+P, remove bay leaf + cilantro stems.

Healthy, cheap and can be used in lots of ways…

For dinner tonight, we served over spanish rice w/ fresh cilantro leaves.

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2 comments

  1. Everyday Food is my only magazine subscription.. I LOVE IT!


  2. […] blog + gnarly makes three… « Day 17, #30daysofGOODFOOD – Cuban Blk Beans Day 18, #30daysofGOODFOOD – Blk Bean Puree Cheesy Tortillas […]



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