Cuban Black Beans
Jeanette Hufford
This has been a favorite dinner recipe of mine since I was a teenager, and it was one of the first "real" dinners I cooked as a newlywed.
1 onion, chopped
1 green bell pepper, chopped
1 1/2 medium carrots, chopped
1 cup orange juice
1 (14.5 oz.) can whole tomatoes, undrained
1 (15 oz.) can black beans, rinsed & drained
1 cup plain yogurt
2 cloves garlic, finely chopped
2 tsp. paprika
1 tsp. coriander
1/8 tsp. crushed red pepper
Heat onion, pepper, carrots, spices and tomatoes; bring to a boil, then reduce heat and cover and simmer for 45 minutes, stirring occasionally until thick. Remove from heat, stir in beans. Place 1 cup of mixture in blender, blend on high about 30 seconds. Stir back into bean mixture in saucepan and heat for about 3 minutes. Serve over brown rice with yogurt and lime wedges.
This has been a favorite dinner recipe of mine since I was a teenager, and it was one of the first "real" dinners I cooked as a newlywed.
1 onion, chopped
1 green bell pepper, chopped
1 1/2 medium carrots, chopped
1 cup orange juice
1 (14.5 oz.) can whole tomatoes, undrained
1 (15 oz.) can black beans, rinsed & drained
1 cup plain yogurt
2 cloves garlic, finely chopped
2 tsp. paprika
1 tsp. coriander
1/8 tsp. crushed red pepper
Heat onion, pepper, carrots, spices and tomatoes; bring to a boil, then reduce heat and cover and simmer for 45 minutes, stirring occasionally until thick. Remove from heat, stir in beans. Place 1 cup of mixture in blender, blend on high about 30 seconds. Stir back into bean mixture in saucepan and heat for about 3 minutes. Serve over brown rice with yogurt and lime wedges.
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