"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cuban Black Bean with Pineapple Salsa Recipe

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This recipe for Cuban Black Bean with Pineapple Salsa, by , is from Schwartz Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Doug Schwartz


cup olive oil
1 green bell pepper, cored, seeded, small dice
1 medium onion, small dice
1 rib celery, diced
1 Tabs garlic, minced
1 tsp ground cumin
1 Tbsp oregano
1 tsp chili powder
1 bay leaf
3 cups chicken stock
1 orange, juice and zest
1 cup diced tomatoes in puree
2 28 oz cans black beans, not necessary to drain
cup fresh cilantro, chopped

In 6 quart heavy bottom pot, cook pepper, onion and celery in olive oil over medium heat until soft.
Add garlic, cumin, oregano, chili powder, and bay leaf, cook 2-3 minutes.
Add stock, tomatoes, orange and bring to simmer, cook 20 minutes or until veggies are tender.
Add beans and return to simmer, cook additional 5 minutes.
Serve with grilled pineapple salsa.

Grilled Pineapple Salsa
2 cups fresh pineapple cut into large pieces, grilled then diced
red bell pepper, seeded and fine diced
1 Anaheim chili, fine dice
red onion, fine dice
2 Tbsp olive oil
1 juice of fresh lime
cup fresh cilantro, chopped
Salt and pepper to taste
Mix all ingredients together and serve

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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