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Quick Cuban Black Beans
My family has been very busy. As I said two weeks ago, a friend was visiting from London, who left this Saturday. Then another set of friends blew through this weekend from London, and left this morning. Just for reference, we don’t refuse Americans at the door. My husband was born and raised in London, and I lived there for twelve years, so we have a lot of English visitors. Ordinarily, Toby, Jake, and I are just a trio, but the brutal winter in England has made us a little popular here in L.A. We are excited about the imminent arrival of England’s coolest lady, my Mother in Law Norma (also known as Grandma to Jake). She is very spiffy, funny as hell, and has a huge heart. If I had to give you a visual, she is the English version of Diane Keaton. She sent this postcard to Jake announcing her arrival next week with a quirky little note on the back. She’s the best.
On top of all the visiting Brits, our son Jake caught a particularly bad case of the flu. The poor lad was out for the count. Lots of hugs, kisses, hearty food, and homeopathic remedies later, health has been restored. I have to say, those critters at preschool really pass the bugs around. We just had a parent work day a week ago, which entails cleaning up the whole school from top to bottom. Jeez, you think we might have caught a break with all that cleaning, but there you go, eh?
I thought I’d share this recipe with you as it’s a staple side dish for my family. It’s quick, easy, and delicious. I have taken the short cut of using a can of organic beans as it saves time. Some days I feel like soaking my beans for eight hours. It makes me feel connected to women of days of gone by that didn’t have high tech blenders, magi mixers, or stainless steel electric kettles (not that any of these gadgets would help with my beans). Soaking beans offers a sense of superficial satisfaction: watching a bit of water do the work while I type away on the computer. Rarely do I yearn for such culinary fulfillment, so I buy cans of organic beans, and soldier on.
Quick Cuban Black Beans
1 can organic black beans (if you are going for canned, it’s much healthier to buy organic)
3 tablespoons olive oil
1/4 cup onion chopped
a few springs of cilantro chopped
3 cloves of garlic minced
1 bay leaf dried
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon apple cider vinegar
pinch of organic sugar
sea salt to taste
pepper to taste
In a small pan, saute the onion and garlic on low heat until tender. Add the cumin and coriander powders and cook for one minute. Add the beans, cider vinegar, sweetener of choice, bay leaf, then simmer for 20 minutes on low heat. Top with chopped cilantro and salt and pepper to taste before serving.
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