Cuban Black Beans

I've been visiting my Mom and sister this week and just can't believe how fast this summer has flown by. It's so weird to think school will be starting soon.

Finally here is the tasty Black Bean recipe I promised. We had these with the Chicken Chimichangas and it was a delicious and easy meal. Basically, you just dress up canned black beans, or if you prefer you can start with dried ones. It gave them just an extra kick of flavor and looked more homemade. Next time I'd like to try using it as a soup base and maybe adding some chicken and toppings like you would for tortilla soup. (I'm having picture issues so I'll post a picture soon or you can see them with the chicken chimies.)

Cuban Black Beans
Favorite Family Recipes

1 onion, chopped

1 small green pepper, chopped

3 cloves garlic, pressed

2 Tbsp. olive oil

3 15 oz. cans of black beans

1/4 c. water or chicken broth (I used chicken stock)

1 Tbsp. white vinegar

1/2 tsp. salt

1/4 tsp. black pepper

Optional garnishes: chopped green onions, chopped tomato, sour cream

Saute onion, green pepper and garlic in hot oil in a dutch oven over medium-high heat until tender. Add undrained beans and next 4 ingredients, bring to a boil. Cover, reduce heat and simmer 15-20 minutes. To serve, sprinkle beans with chopped green onions and tomato (if desired); top with sour cream. Makes 5 1/2 cups.