Cuban Black Beans

By klgettins

Ingredients

• 3 Tbsp. olive oil
• 2 garlic cloves, minced
• 1.5 cups finely chopped onion
• 1/2 tsp. red pepper flakes
• 1 tsp. salt
• 2 tsp. ground cumin
• 1 tsp. ground coriander
• 1 cup diced carrots
• 1 cup seeded and diced bell peppers (any color)
• 1 15-0z. can diced tomatoes, undrained
• 3 15-0z. cans black beans, rinsed and drained
• 1 Tbsp. freshly grated orange zest
• 1/2 freshly squeezed orange juice

Details

Servings 7
Adapted from thatpinkhouse.wordpress.com

Preparation

Step 1

1. Heat the oil in the large skillet or large saucepan set over medium heat.
2. Add the onion, garlic, red pepper, and salt. Cook, covered, for six minutes, stirring occasionally.
3. Add the cumin, coriander, and carrots.  Cook, covered, for 3-4 minutes, stirring occasionally.
4. Add the bell peppers. Cook, covered, for 3 minutes.
5. Add the tomatoes, stir to combine, and bring to a simmer.
6. Continue to cook, stirring occasionally, until all the vegetables are tender, about 8 – 10 minutes.
7. Stir in the black beans, orange zest, and orange juice.  Replace cover on pot and simmer until mixture is hot, about 5  minutes.