Wednesday Get Fit Recipe

What are you having for dinner?

Here’s mine, can’t wait!

Cuban-Style Black Bean Bowls

You all know how much I love beans; there super cheap, healthy, and easy! I cook with them whenever possible! Served with brown rice and toppings like, Greek yogurt, tomatoes, avocados, and baked tortilla chips for scooping, they are a meal in themselves.

Black beans have a ton of flavor all on their own. Their earthy flavor only intensifies when seasoned with oregano, bay leaf and cumin along with an onion, bell pepper and garlic.

The goal is to cook the beans until they’re super soft and creamy so they just about melt in your mouth. You can mash up a cup or two of the beans and add them back to the pot for extra creaminess.

They’re best made in the slow cooker but I’ve also included the stove top method in the recipe. They are a bit of work as they call for dried beans that need soaking first. I included a quick method for that too.

The good thing is the recipe makes a lot so you can count on leftovers unless you’re feeding a crowd.

 

Ingredients:

  • 1 pound dried black beans
  • 1 bay leaf
  • 2 teaspoons dried oregano, crushed between fingertips
  • 4 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 large onion, diced
  • 1 small green bell pepper, diced
  • 6 cloves garlic, minced
  • sea or kosher salt and freshly ground black pepper
  • fresh cilantro leaves, chopped
  • for the bowls:
  • cooked rice
  • your choice of:
  • avocado/guacamole
  • sour cream
  • hot sauce
  • shredded cheese
  • diced tomatoes/salsa
  • tortilla chips

Directions:

Soak the black beans using one of the methods below before using.
Stovetop Directions:
    1. Put beans, bay leaf, oregano, and 1 tablespoon of the oil into a large pot, then cover with cold water by 3″. Bring to a boil over high heat then reduce heat to medium-low and simmer, adding more water as needed to keep beans covered, until beans are very soft about 2 hours.
    2. Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic. Saute until soft and onions translucent. Season to taste with salt and pepper, then add to beans. Continue cooking beans, stirring occasionally for 15-20 minutes, tasting and reseasoning as needed. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf before serving. Garnish with chopped cilantro. Serve with rice and your choice of toppings.
Crockpot Directions:
    1. Add the beans, bay leaf, oregano, 1 tablespoon oil and enough water to cover the beans by 2″.
    2. Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic, saute until soft and onions translucent. Add to beans.
    3. Cook on high 4-5 hours on high or 8 hours on low until beans are very soft. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf. Garnish with cilantro. Serve with rice and your choice of toppings.
Quick Soak Method: Sort and rinse beans. Add to a large pot with 6-8 cups cold water, bring to a rapid boil and boil for 2 minutes. Remove from heat, cover and let stand for 1 water. Drain and rinse before using.
Long Soak Method: The night before sort through the dried beans and throw away any stones. Rinse under cold water and place in a pot with 6-8 cups of water and allow to soak overnight.* Drain and rinse before using.

 

 

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About fitsgreaterthanskinny

My favorite thing to do is to wake up early and start the day off with a good sweat. There's nothing more exciting then trying and new workout. I love to create new workouts to help people get fit. View all posts by fitsgreaterthanskinny

4 responses to “Wednesday Get Fit Recipe

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