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Cuban Black Beans

Cuban Black Beans

2 1/2 cups dry black beans

5 cups water

1/2 cup diced green or red pepper

1/2 cup diced dehydrated onions
(or 1 chopped fresh onion)

2 tablespoon yeast flakes

1 1/2 teaspoon cummin

1 1/2 teaspoon Chicken-Like Seasoning

1 teaspoon onion powder

3/4 teaspoon garlic powder

3/4 teaspoon sweet basil

2 tablespoon soy sauce

1 tablespoon lemon juice

1 1/2 teaspoon Vege-Sal or 3/4 teaspoon salt

1. Sort black beans and soak in 10 cups water
overnight, or bring to a boil, turn off heat, and let
sit one hour.

Hint: To help reduce gastrointestinal distress, drain
off water after the beans are finished soaking and add
fresh water to 1 inch above the soaked beans.

2. Add remaining ingredients and bring to a boil, then simmer
on low heat for about 1 1/2 hours, or until tender. Serve over
brown rice and garnish with Tofu Sour Cream and Cucumber Picadillo
or Creamy Chipotle Pepper Dressing.

From “7 Secrets Cookbook” by Neva & Jim Brackett

© 2018 – 2020, Wildwood Sanitarium. All rights reserved.

Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.

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