Quick Black Beans

Jorge: Many Cuban food purists will cringe when they see this recipe -- black beans from a can? Horrors!

Glenn: Frijoles negros is such a beloved dish and people take great care and pride in cooking it.

Jorge: However, there isn’t a Cuban cook out there who hasn’t had to speed things up again in a pinch. Well, except for my mother!

Raúl: Sometimes you’re in a hurry!

Glenn: We’ve used this recipe on fishing trips, and with a little tinkering it was just the thing for several hungry fisherman!

Make a sofrito by chopping onion and green pepper. Sauté onions and green pepper in olive oil until onions are translucent.

Add crushed and chopped garlic and sauté another minute or so. Take about one cup of beans and mash them to make a chunky paste.

Add this paste, the canned beans and the sofrito to a sauce pan. Add bay leaf and let simmer on low heat for about 20 minutes.

Add cumin and salt and pepper to taste. Serve over rice.

1 large onion

1 large green pepper

3 cloves garlic, peeled, crushed, and chopped

3 tablespoons mojo criollo sauce or 3 tablespoons vinegar

Olive oil for frying

2 or 3 cans black beans (If you can find Cuban style, even better!)

1 bay leaf

3 teaspoons ground cumin (more or less)

Salt and pepper to taste