RICHMOND, Va - Black beans are a great source of fiber and protein, and resident foodie and good friend of the show Shayne Rogers shared her zesty Cuban black beans recipe in the Virginia This Morning kitchen. This dish makes a flavor-packed stew that will warm you from the inside out on even the coldest winter nights.
2 t olive oil
1 large red onion, chopped
1 banana or cubanelle pepper, diced
2 T garlic, minced
1 t ground cumin
1t dried oregano
2 15 oz can black beans, undrained
½ c water
1 T red wine vinegar
2/3 c cilantro leaves
Lime wedges
Heat oil in a large skillet over medium heat, add 1 ½ c of the red onion, reserve the rest for garnish, and the pepper. Stir occasionally until vegetables have softened, about seven minutes. Stir in cumin and oregano. Add black beans and water, simmer for five minutes. Remove from heat and stir in the vinegar and 1/3 c cilantro. Serve with rice, grilled sausages, onion, cilantro and a squeeze of fresh lime .
