1/4 - 1/2 cup low sodium vegetable broth
1 large yellow onion, diced
4 garlic cloves, minced (although you can never get too much garlic)
1 Tbsp grated fresh ginger
2 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/2 tsp cinnamon
1 15 ounce can black beans, undrained
1 15 ounce can cannellini beans, undrained4 cupschopped chard (or other greens)
fresh lemon or lime juice to taste
In a deep skillet put a thin layer of broth and saute the onion, garlic and grated ginger. Cook until onions are translucent. Add more broth if necessary.
|My onion was VERY large. I love onions.|
|I love my microplaner|
|I know some people use a peeler for fresh ginger but I just cut off the skin with a knife.|
|Microplaner works wonders|
|Smashing garlic with the side of a large knife makes mincing so much easier|
Add beans. Mash some of the beans with the back of a spoon or with a fork.
Because I had a red bell pepper I added one chopped pepper to the mix.
My husband went back for seconds. Even thirds I think. I know I did. I served this with leftover couscous. I had never had anything Cuban that I know of and I suppose it's the cinnamon and cumin make it that way or maybe the beans, I'm not sure. But it was tasty.