#EnCasa con Fernando Saralegui - Cuban Black Beans

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less costly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, and green onions are generally less expensive.

Sift the black beans to remove any stones and rinse them in a colander with water.

Soak the rinsed beans in a bowl filled with water overnight in the refrigerator.

Chop the garlic cloves and muddle them in a mortar and pestle to extract the oils.

Roast the poblano peppers over the fire until charred, then place them in a brown paper bag and close it to steam for 20-30 minutes.

Remove the skins from the roasted peppers under running water, then core and seed them.

Slice the cleaned peppers lengthwise and dice them.

In a large pot, add the muddled garlic and diced poblano peppers and sauté until the peppers are transparent.

Add the soaked black beans and their soaking liquid to the pot and let the soup simmer for about an hour, checking occasionally to ensure the liquid doesn't get too low.

Adjust the flavors by adding more oregano, cumin, a squirt of olive oil, and red wine vinegar.

Add Uncle Ben's white rice to the soup and dress it with red wine vinegar and extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary