I have been craving cuban-style black beans lately. I love the rich flavor and texture, and of course they are sooooo healthy. I add some salsa to spice them up a little, which is not exactly Cuban tradition, but adds a little flare. So last night we had black beans and rice with corn tortillas and salsa (see pico de gallo) and a side of salad. I wrapped some of the black beans and rice with salsa in the tortillas. It was delicious. I wish I would have taken a picture, but my husband was in the process of downloading pictures off of the camera and I was getting hungry.

Cuban Black Beans
2 small bags or 1 big bag dried black beans
1 medium yellow onion
3 banana peppers or 1 bellpepper
2 cloves garlic
3 small or 2 large tomatoes
8-10 cups of water, enough to cover the beans
salt to taste
1 lime

Soak black beans in water over night. The next morning drain water and rinse beans well. Add 8-10 cups of water to beans. Add vegetables, juice from one lime and salt. Bring to a boil then reduce heat and simmer for at least 4 hours.

Have some limeade on the side to create a truly Cuban feel to your evening.