• Ingredients: 28
  • Serves: 6

Cuban-style black beans with olive oil, large onion, chopped, , large garlic cloves, chopped, dried oregano, 15- to 16-ounce cans black beans, rinsed, drained, canned vegetable broth or water, cider vinegar, sugar.

Ingredients

  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 large green bell pepper, cut into 1/2-inch pcs.
  • 6 large garlic cloves, chopped
  • 1 tbsp. dried oregano
  • 3 15- to 16-ounce cans black beans, rinsed, drained
  • 3/4 cup canned vegetable broth or water
  • 1 1/2 tbsps. cider vinegar
  • 1 tsp. sugar

For sweet potatoes

  • 22 ounces red-skinned sweet potatoes , peeled, cut into 1-inch pcs.
  • 6 tbsps. unsalted butter, room temperature
  • 1 large egg
  • 6 tbsps. sugar
  • 1 tsp. pumpkin pie spice
  • Pinch of salt

For topping

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes.

    For this step you will need

  2. Step 2 Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes.

    For this step you will need

Nutrition information

Calories 394 Carbohydrates 58 g (19%)
Fat 10 g (16%) Protein 20 g (41%)
Saturated Fat 2 g (8%) Sodium 123 mg (5%)
Polyunsaturated Fat 1 g Fiber 20 g (81%)
Monounsaturated Fat 7 g Cholesterol 0