Cuban Black Beans & Kale
A quick Cuban vegetarian-style pot of black beans (ready in 20 minutes)
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
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.