Weekend Fiesta!

A weather warm up is a welcomed thing.

It has sent my mind South of the Border for a dinner party we are hosting this weekend.

South of the Border Menu

Crunchy Slaw Salad with Oranges

Cuban Black Beans

Mexican Frittata

Homemade Salsa and Guacamole

Sangria

I have posted the Cuban Black Beans and will post the other recipes next week.

These black beans are great and can be served as a side dish with many foods.

You could serve alongside grilled chicken or fish, as a filler in a burrito, alongside scrambled eggs or simply served over spanish rice.

Cuban Black Beans

1 pound dried black beans, picked over and rinsed

1 green bell pepper, quartered lengthwise

2 bay leaves

1/2 cup plus 2 tablespoons olive oil

1 red, 1 green and 1 yellow pepper, minced

1 large white onion, minced

1 tablespoon ground cumin

1 tablespoon oregano

1/2 cup minced garlic

1/4 cup tomato paste

Salt

Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 1/2 hours. Remove and discard the green pieces and bay leaves.

Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the minced bell peppers and onion and cook over moderate heat until softened. Stir in the cumin and oregano. In a small saucepan, cook the garlic in the remaining 1/2 cup of olive oil over moderately low heat until golden brown.

When the beans are tender, add the sautéed pepper mixture, the garlic in its oil and the tomato paste. Season with salt and simmer gently for 5 minutes to blend the flavors. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.