Cuban Black Beans

Who says beans are boring? Not me, and you won't either after you taste this fiesty, rich, and hearty legume dish. This is comfort food to the max! This recipe makes a BUNCH because leftovers are so very versatile (check out the *Notes for details).

3 cups dried black beans

2 tablespoons olive oil

4 oz. finely chopped ham

1 large white or yellow onion, chopped

2 stalks celery, chopped

1 carrot, chopped

1 red or yellow bell pepper, chopped

2 teaspoons salt

2 teaspoons cumin

1/2 teaspoon grated black pepper

1/4 teaspoon dried chili pepper flakes

1 clove garlic, chopped

1 cup homemade salsa

Rinse and inspect dried black beans, discard any foreign bits or underdeveloped beans. Place in a large bowl and add enough water to cover by at least 3 inches. Let soak at least 6 hours or overnight. Drain and rinse the beans. Place them in a large saucepan with enough water to cover them. Add 1 teaspoon of the salt. Bring to a boil over high heat, then cover with a lid, reduce the heat to low and simmer until tender - approx. 2 hours. Drain.

A slow cooker or crock pot comes in very handy here. Instead of cooking on the range top put the cleaned beans, salt, and water in the slow cooker, cover, and cook on low 6 hours. The beans cook while you're at work, then you just finish up the dish at supper time.

You may use canned black beans, of course. But remember this is "homemade goodness" and commercial canneries often put chemicals, salt, and who knows what into the cans of food we buy. Besides, buying dried beans is so much less expensive.

Heat the olive oil in a large saucepot over medium heat. Add the chopped ham, onion, celery, carrot, and bell pepper. Stir to coat well. Add in the remaining salt, cumin, black pepper, pepper flakes, and garlic. Cook uncovered, stirring occasionally, until vegetables are tender and the cumin has become very aromatic, about 20 minutes.

Add the cooked and drained beans to the saucepot and stir to coat them well. Allow to cook for about 2 minutes. Stir in the salsa and cook for another 8 - 10 minutes until heated through.

Serves 8.

Cuban Black Beans

*Notes:

Adjust the heat in this recipe according to your own taste. Cooked as per directed, the heat level is medium. To make it hotter, just increase the pepper flakes, substitute chorizo for the ham, use hotter salsa, and add in a chopped jalepeno or two with the other vegetables.
This recipe can go vegan super easy - just omit the ham.
Serve this dish with a dollup of sour cream and cilantro sprig as a garnish.
I mentioned leftover "versatility" - well, here you go:
1. Bean Burgers: Drain any excess liquid from leftovers, mash with a fork leaving some chunks, add 1 beaten egg, 1/4 cup bread crumbs, and form into burgers. Great for the grill or rangetop.
2. Black Bean Soup: During the last stage of cooking, add in 2 cups tomato juice along with the salsa. Serve in bowls over corn chips.
3. Black Bean Dip: If I must say so myself: this is fairly awesome. Drain off any excess liquid and smash smooth with a potato masher (or pulse in the food processor just until smooth). Serve with a shredded Pepper Jack cheese garnish and corn chips.
How not to "mess up" this recipe:
1. Be sure to add the red pepper flakes and powdered cumin to the saucepot and cook along with the vegetables. This will ensure the seasonings develop their deep, smoky, aroma and flavor.
2. Stir the saucepot well during the vegetable cooking stage, you don't want the garlic to burn. Not only will it ruin your dish, but the smell of burnt garlic will remain in your kitchen (and memory) for a long time.