We hope that you have had a lovely Thanksgiving holiday with your loved ones. Did you notice we did not bombard you with Black Friday emails? *smile* You’re welcome!
Having traveled to Cuba 3 times in the last year and a half, I know the passing of Fidel Castro is a huge turning point for this island nation, and for relations with the US. I’ve had inquiries about whether I will lead another tour there…but I am waiting to see how things unfold in the next few months.
To mark this event, I thought I’d share my kids’ favorite recipe that I brought back from my visits to Cuba. There are many versions, but this is my own. Instead of sending you Black Friday, I am sending you Black Beans. Enjoy!
Luana’s Working Mom Crock Pot Cuban Black Beans:
1 cup Dried Black Beans – soaked overnight – rinse after 8 hours
4-5 cups filtered water to fill small crock pot
Soak in water overnight, rinse and replace water after 8 hours.
(So your beans will be less musical.)
1 red bell pepper, seeded, chopped into 1/2″ chunks
2 tsp dried garlic flakes, 2 tsp dried onion flakes
(If you have extra time, saute fresh garlic and onion in olive oil before adding to crock pot.)
1 tsp dried oregano or herbs de provence
1/2 tsp ground cumin
1/2 tsp fresh ground black pepper
1-2 Tb apple cider vinegar
1 Tb Brown Sugar
1 Bay Leaf
1 Tb Vegetable Bouillon Paste (you can substitute bouillon cubes or broth)
2 Tb extra virgin olive oil – stir in just before serving.
Put all ingredients in Crock Pot and simmer on low (all day or all night) for 8 hours or more. If broth is too thin, cook uncovered on high until it thickens.
Mash beans partially, with a potato masher before serving, and cook to thicken. I do this about an hour before it finishes cooking.
Discard Bay Leaf and serve with rice and sweet potatoes. Plantain chips are great with this dish also, if you can get them! Enjoy!
Please drop off your donated quilts for Nepal by Dec 9, as our EWB contact will pick them up Dec 10. Thanks!
sharing your Passion for Fabric…
Luana
