cuban-black-beans.md

Whole ingredients

• 1 big onion, any colour
• 1 large bell pepper, red
• 1 cubanelle pepper
• 1 serrano pepper
• 4 cloves garlic
• 1 to 2 can black beans
• bunch cilantro
• For carnivores, ~0.5 lb chorizo

For vegan/vegetarian version

• Use a stock started from kombu, 4 cups water, large (8 x 4 in) piece of kombu
  • Boil water, add kombu, low boil for ~ 15 mins, save for step where water/broth is added

Mies-en-place

• Dice onion
• Dice garlic
• Dice all peppers
• Cut up chorizo if in sausage form, ~ 05" chunks, OR do it whole and then cut it up in the pot. I find using scissors is easy.

Spices & flavors

• 2 tbsp whole cumin or to taste
• 1 tbsp red pepper flakes
• 1 tbsp oregano
• 1 tbsp brown sugar
• 3 tbsp vinegar (white, rice)
• 4 tbsp olive oil

Steps

1. Heat up olive oil, medium heat
2. Cook chorizo if using meat, ~5 mins or enough to brown on all sides, remove for later
3. Add cumin, red pepper flakes, oregano ~ 1min for flavor
4. Add onion, garlic, saute for ~ 6min
5. Add bell, cubanelle, serano peppers, beans, saute ~5 mins
6. Add brown sugar, vinegar, add back chorizo if using, continue saute ~5 mins
7. Add water/stock to cover, bring up to boil, then lower heat to simmer
8. Simmer 25 mins
9. Add salt and pepper to taste
10. Rough chop and add cilantro if you like