Why I keep beans on hand: Cuban style beans in a chicken-lime broth

Didn’t have time to go to the store this week, so it’s pantry only today!

Ingredients:

5 pint jars of black beans

2 cups of boiled water + 3 chicken cubes

An onion, diced

3 cloves of garlic

Juice of one lime

A big glug or two of olive oil

Spices in decreasing order of amount ( I don’t measure): cumin, garlic powder, chili powder, paprika, cayenne, Italian seasoning, black pepper, coriander seeds

Directions:

Boil the water and add the chicken cubes to make a broth

Sauté the onion on high until you got some color on it, add the garlic and cook until you’re scared of something burning. Deglaze with a splash of that big bottle of cheap white wine you should have in your fridge and cook for ~30 seconds to get the alcohol mostly gone.

Add your rinsed beans and chicken broth, and bring that to a boil. Add your spices (you can do whatever you want here, gotta keep it fresh if you’re making this as often as I do). Make sure to mash a bit of the beans with your spoon to thicken the broth.

Should have been boiling about 10 minutes at this point. Add the lime juice and mix.

Then adjust to taste: add olive oil, salt, maybe a pinch of sugar (I did). More spices if you’d like.

Serve over rice, maybe with some corn tortillas?

I did my rice(4 cups) this time with my homemade pressure canned chicken broth, courtesy of Costco rotisserie chicken carcasses. Idk if I’d do it again though, special little treat.

Made six servings plus a little bit of beans left for a chef’s snack