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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Tender black beans with sauteed peppers, aromatics, and a dash of vinegar. This is a classic Cuban dish, prepared in a snap with canned instead of dried black beans. Perfect for today’s busy lifestyle. A satisfying vegetarian dish! It’s most often paired with white rice; here, Jenny also serves it up with picadillo and fried plantains.
2 teaspoons Tuscanini Olive Oil
1/2 onion
2 cloves garlic
2 scallions
2 tablespoons red bell pepper
3 tablespoons cilantro
15 ounce can black beans, do not drain (I prefer Goya)
1/2 cup water, or more if needed
1 bay leaf
few pinches Pereg Cumin, to taste
pinch oregano
1 teaspoon Tonnelli Red Wine Vinegar
salt, to taste
black pepper, to taste
Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper or food processor.
Add oil to a medium-sized pot on medium heat.
Add vegetables to the pot and saute until soft, about three minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt, and black pepper and bring to a boil.
Lower heat and cover. Simmer about 15 minutes, stirring occasionally (adjust water as needed).
Taste for salt and serve with picadillo, white rice, and fried plantains.
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