CUBAN BLACK BEANS WITH CILANTRO COCONUT SAUCE

3-4 servings, 1 hour (it's easy to do, you just throw the beans in a pot and let them cook for this long - for a shorter 5 minute version - use canned black beans - see directions below)

INGREDIENTS

• 1 cup black beans, soaked overnight (at least 12 hours) with a 2 finger pinch asafoetida (alternatively, use 2 cans of cooked black beans - see instructions below)

• 1 tsp dried oregano 

• 1 tsp cumin, freshly ground 

• 1/4 tsp turmeric powder 

• 2 bay leaves

• 4 cups veggie broth 

• Salt and pepper to taste 

• Lemon/lime juice for topping

• Fresh Cilantro leaves for topping 

• Cilantro coconut sauce for serving

To make into a bowl like the picture (these are optional)

• Cooked basmati rice - cilantro lime rice would be awesome.

• Steamed greens (kale, spinach, brocolini)

• Fresh paneer

DIRECTIONS

1. After beans have been soaked, drain and rinse them. Add to a large pot with cumin, turmeric, oregano, bay leaves and veggie broth. 

2. Bring to boil, cover and reduce to a simmer for 1 hour or until beans are soft. 

3. If using canned beans - drain & rinse the beans. Heat ghee in a medium pot over medium heat. Add 1 tsp of cumin seeds and heat until aromatic. Then add the black beans with 1/4 tsp of turmeric, stir, allow to heat until the beans are soft and heated through, add a splash of water if needed to prevent burning. Smash slightly with a potato masher once done - this whole process takes 5-7 minutes.

4. While that is cooking, throw together the cilantro coconut sauce - it is easy, you just throw all the ingredients in the food processor.

5. This would be the time to cook your basmati rice on the side if you are making this into a grain bowl - bring 1 cup of rinsed basmati rice and 2 cups of water to a boil, reduce to a simmer, and cook until the rice is soft and water is absorbed (about 20 minutes). Add greens on top of cooked rice and pop a lid on it so the greens can steam in the same pan (about 5 extra minutes)...or you can steam in a separate pan with a dash of water.

6. Once the beans are cooked, mash lightly with a potato masher just to open up the beans a bit. Add salt & pepper to taste at the end of cooking.

7. Serve with cooked rice and coconut cilantro sauce. Top with fresh cilantro and lime juice.

#onepotmeal #pitta #kapha #summer #spring #lunch #dinner

Notes

• These are an ode to my Cuban heritage - making this classic more sattvic and easier to digest.

• I make these black beans a lot in the summer - for some reason, I feel like summer vibes call for a nice flavorful rice & beans bowl - and this is it.

• Black beans are slightly more warming than other beans, so if you are feeling like a super hot pitta, ease off a little bit. BUT they are generally pitta pacifying.

• Black beans are great for supporting the kidneys, reproductive tissue, and for building and rejuvenating the body during menopause.