"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!

Contributor:  
Contributor:  
Doug Schwartz

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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:
4-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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