Cuban Black Beans!

Please forgive me, I have been off the grid for a while but, I am back with a ton of recipes for you all! Thank you for being so loyal :)

I hope you all find these fitting as I do for as you can see, fall is officially here! Time to divvy them up, cozy down and dig in.

This recipe is by far one of my favorites. Mainly because it such a good 'go to' meal for you little ones and for us big kids too! ;) Packed with hearty goodness of course!  It's so easy and so delicious. Mmmmmm!

Ingredients:

1 lb bag black beans, rinsed and picked over

1 tbsp of vegetable oil

1 yellow onion, diced

4 cloves garlic, minced or finely chopped

2 tsp salt (I used Kosher salt and added a tad bit more salt so, feel free to do so as well)

1 bunch cilantro, minced (using a food processor for this helps best)

water

Directions:

1. Soak beans overnight in a large bowl or pot of water. In the morning drain the water and set beans aside.

2. In a large dutch oven, (you may use a large pot if you do not have a dutch oven.) heat oil over medium high heat. Add onion and saute for about six minutes. (You may use a pan if that works easier) You want your onions soft and translucent. Add two cloves of garlic and continue cooking for about another thirty seconds.

3. Add the beans to your onion and garlic mixture and enough water to cover everything by at least an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

4. After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook for another hour until beans are tender and the cooking liquid is thick. Stir occasionally and of course, always taste test your product!

5. Once cooked, add as much salt as desired and/or additional cilantro or garlic. Serve beans alone, over rice or puree if your little one isn't big enough for big bites!

a future tip: If you happen to have enough left over, take an ice cube tray and fill each cube up with beans. Cover with PressNSeal and freeze. Once frozen, put in a Ziploc bag in the freezer for future indulgence.