Ruben Blades’ Black Beans

This is really, really, really good

1 28 oz. can black beans
2 14 oz. cans chicken broth
Cooking oil
1 onion chopped
1 jalapeno, seeded and chopped
Bunch of cilantro, stemmed and chopped
1 TBS balsamic vinegar
1 TBS sugar
1 TBS soy sauce
1 TBS oregano
1 TBS dried orange peel
4 cloves of garlic chopped

Heat oil in pot. Sauté onion for 3 minutes. Add Garlic and jalapeno and cook for one more minute. Add half of cilantro, Balsamic, soy, sugar, orange peel and stir to mix for 1 minute.

Add beans and juice bring to boil and simmer for 1 hour.

Stir in remaining cilantro and serve with rice.


2-4 servings

You can make this a soup. Add more broth and garnish with chopped hard eggs and raw onion.

Sauté a ham steak, and cut into bite size pieces and add for a more hearty meal