Caribbean: Venezuela: Venezuelan-Style Black Beans
INGREDIENTS:
Cooking oil spray
1 medium onion, diced
1 medium green bell pepper, diced
1/2 tbsp molasses
2 cloves garlic, minced
2 15.5-oz cans black beans (do not drain)
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp finely minced fresh cilantro
INSTRUCTIONS:
Heat a skillet over medium heat. Add the onions and peppers and cook, stirring occasionally, for 7-10 minutes, until softened.
Add the garlic and molasses to the skillet and stir well to combine. Add the black beans (and their liquid) to the skillet with 1 cup of water and the cumin, salt and pepper. Cover and cook for 15 minutes.
Uncover, stir and taste. Adjust seasonings as needed. Cook (uncovered) for an additional 5 minutes. The sauce will cook down and thicken.
Remove from heat and stir in the cilantro.
Serve.
