Cuban-style Black Beans and Rice

Making your own black beans is easy and economical. First, presoak the beans overnight, covering with water. Before cooking, strain the beans and add fresh water. You can cook the beans on the stovetop, in a pressure cooker, or in a slow cooker. To cook on the stovetop, add 3 cups of water for each cup of beans and cook over medium heat, partially covered, for 1½ to 2 hours, skimming off any foam. In a slow cooker, use 3 cups of water for each cup of beans and cook on low for 8 hours.

Prep Time: 10 minutes  |  Total Time: 30 minutes (plus time to cook beans) | 6 Servings   

1. Heat the canola oil in a large, heavy pot and cook the onion until translucent. Add the garlic, cumin, oregano, and salt. Sauté for 2 minutes.
2. Add the beans and bay leaves. If using canned beans, add a small amount of the liquid along with the beans. Cook for 5 to 8 minutes on medium heat.
3. Remove the bay leaves.
4. To serve, put about ½ cup of cooked rice on a plate and top with ½ cup of black beans. Drizzle 1 teaspoon of olive oil on the top.