Cuban Black Beans

I attended a workshop on cooking with dried beans. I must admit, I use beans alot when I cook but they are almost always out of a can. It was a great inspiration to start using some of the "year's supply"-literally, of beans I have stored. It just takes a little more planning time. There were lots of samples to taste-this one was my favorite and I made it for our family the following night.

Place dried beans in a pot and cover about 2 inches with cold water. Bring to a boil. Turn off heat and let stand for 1 hour. Pour off water. Add fresh water covering beans with 2 inches of water. Bring beans to a boil, turn down heat and simmer for about 1 hour. During the last 15 minutes of cooking add salt to taste.

Cuban Black Beans

1 large chopped onion

1 green bell pepper-chopped

2 cloves garlic-minced

2 carrots, chopped

1 cup orange juice

2 tsp paprika

1 tsp. salt

1/2 tsp cumin

1 tsp ground coriander

1 T fresh cilantro

1/8 tsp. crushed red pepper

1 can (15 oz) chopped tomatoes

2 cups cooked black beans

Saute vegetables in a small amount of olive oil. Add orange juice, seasonings, tomatoes, and black beans. Cover and simmer about 45 minutes. Serve over steamed brown rice.