Carolina’s Cuban Black Beans Byron discovered Cuba and Cuban cooking as a result of his dad’s baseball adventures. This classic recipe, tweaked a little by Byron, comes from a friend in Cuba. 1 12-oz. bag dried black beans 4 Cups water 3 cloves fresh garlic 1 TB. GROUND CUMIN 2 TB. olive oil 1 medium onion, chopped 1 large green bell pepper, chopped 1 TB. vinegar 2 WHOLE BAY LEAVES 1 1/2 TB. HERBES DE PROVENCE 4 Cups chicken stock (or 4 Cups water mixed with 2 tsp. CHICKEN SOUP BASE) 1 TB. sugar

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