This week I wanted to follow up with a recipe that was inspired from my recent visit to Cuba. Black beans and rice is a staple served with lunch and dinner at restaurants and paladars in Havana and beyond. I must say, they were all great. I hope you enjoy my take on this popular dish.

1 lb. dried black beans (soaked overnight according to package), reserve soaking liquid
4 cups chicken stock
1 jalapeño, cut in half and seeded
1 onion, halved and peeled (1/2 onion, small diced and put aside)
8 cloves garlic (4 whole crushed, 4 minced)
2 bay leaves
2 tbs. olive oil
4 tsp. ground cumin (divided)
1 lime
1 tsp. salt & 1/2 tsp. pepper, plus more to taste

Place the drained beans (reserving the liquid) in a 8 quart pot along with the chicken stock, jalapeño, half the onion, leaving the core portion intact holding it together, crushed garlic, bay leaves and 2 tsp. ground cumin. Cook on a medium heat for 2 hours, stirring about every 15 minutes, making sure the beans are covered with liquid. Ladle the reserved liquid to cover the beans as needed. After the beans have been cooking for 2 hours, in a small sauté pan, add the olive oil, diced onion, cumin, minced garlic, salt and pepper. Cook until onions are translucent, about 7 minutes. Add the mixture to the pot of black beans and stir. Add more liquid if needed, just covering the beans. Turn the heat up to medium/high and stir making sure the beans are not sticking to the bottom of the pot. At this point you want all the liquid to evaporate during the last 20 minutes of cooking while constantly stirring. Check for tenderness. The beans should be soft but not mushy. Once done, add the juice of 1 lime and stir well. Taste and adjust seasoning if needed. Serve with your favorite rice. 6-8 servings.