Cuban Black Beans & Kale

Cuban Black Beans & Kale

A quick Cuban vegetarian-style pot of black beans (ready in 20 minutes)

Ingredients:

8 oz of fresh store-bought salsa/pica de gallo or homemade:

4 roma tomatoes, chopped
1 bell pepper, chopped
1 small onion, chopped
1/2 head fresh cilantro
2 cloves small garlic

1 tablespoon jalapeño, chopped (remove seeds for less spicy flavor)
2 tablespoons olive oil
3 14-oz cans black beans
1 cup of vegetable broth/stock
4 cups kale, roughly chopped
3/4 teaspoon seasoning salt
1 teaspoon oregano
1/2 teaspoon cumin
2 bay leaves
1 tablespoon honey
2 tablespoons red wine vinegar

Instructions:

If using the fresh salsa or pica de gallo, you can skip the next steps.  Otherwise, cut the tomatoes, bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and pulse until vegetables are chopped fairly small but not pulsed into a paste.

Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and jalapeno and saute until softened about 5-8 minutes.

Drain the liquid from just 2 of the 3 cans of black beans.  (For a thicker bean consistency, drain all three cans of black beans.)  Add all the cans of beans to the vegetables, the broth, the seasonings and the honey.

Bring the beans to a low simmer and cook for 15 minutes.  Add the chopped kale and cook another 5 minutes.

Remove from heat and stir in 2 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.

Serve over whole grain rice, cornbread or stuffed into a tortilla.  Add cilantro as garnish.

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