When I lived in Veracruz, Mexico, I ate a lot of black beans–with tortillas, with meat, in quesadillas, etc. I think it’s a primary staple of the Caribbean region, which is likely why this recipe is called Cuban black beans. So I am very partial to this legume. And, because they’re so small, I think they’re easy on the digestive tract–if you know what I mean.
Tonight we had it as a leftover from the weekend because the best way to make this dish is by using dried black beans, which have to soak a good 8 hours before you even cook them. That’s not something I can do during a work week. But they’re even better leftover.
This recipe is from Southern Living magazine. The only adaptation I made was substituting canned green chiles for Cubanelle chili peppers, because I was unfamiliar with them and I knew I wanted a mild pepper flavor. (Green pepper, Southern Living’s recommended substitute, is not a good alternative for me both because of its flavor and its effect on my system.) Oh, and I threw in some browned ground pork. Couldn’t help myself! But the beans are really good without meat, too.
We serve this dish the opposite way from the recipe’s directions: Put the black beans in a large bowl, then top with rice, olive oil, and vinegar.