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cuban black beans and potatoes

Cuban Black beans and baked sweet potato bowl

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people

Ingredients
  

  • 4 cups cooked black beans (lightly salted)
  • 1 & 1/2 cup onions diced
  • 2 Tbsp crushed garlic
  • 1/2 Tbsp oregano
  • 1 Tbsp cumin
  • 1/2 Tbsp spanish paprika
  • 1/2 tsp black pepper
  • 2-3 Tbsp canola oil
  • 3-4 cups water
  • 1/4 cup chopped Parsley
  • cilantro for garnish

Instructions
 

Baked Potatoes

  • Pre heat oven to 400. Thoroughly scrub potato skin under running water with a scoring pad. Pad dry , rub with olive oil and bake on a baking pan for 45 minutes until soft.

Black beans

  • Heat oil in a medium to large skillet. Sautee onions for about 5 minutes until they just start to brown. Add in oregano, paprika, cumin and bay leaves. Continue to cook for another 3 minutes
  • Add in cooked beans, fresh garlic and 1 cup of water. Bring to a gentle simmer and continue to cook.
  • Add in remaining water (more if you want a lighter bean soup). Stir and continue to simmer for about 10-15 more minutes. Add parsley, adjust seasoning with salt and black pepper.
  • Serve beans in a bowl topped with avocado, sour cream, a lime wedge and chopped cilantro.