.: evil jungle prince :.

I've been enjoying my own take on Cuban black beans for many years now, so when the craving struck me again today, I thought I might make an entry out of it. Cuban black beans are simple, easy, cheap, and quick to make and make a hearty meal when combined with a big bowl of white rice.

My version of Cuban black beans is a spin off of a recipe I found long ago; I no longer remember the original source. I'm not sure how much it has changed from the original, but as I look at other Cuban black bean recipes I feel that this one is probably a bit more complex in terms of ingredients. But it remains a simple and quick meal.

1. Start by pouring some extra virigin olive oil, preferably Greek, in a pot until the base is coated. Now fry 2-3 cloves of garlic, sliced. To this add 2-3 shallots or 1/2 white onion and 2-3 chopped jalapenos. Fry until fragrant.

2. Add one can of black beans with the clear liquid from the top removed. Do not add additional water.

3. Add the following spices to the beans: black pepper (to taste), 2-3 tsp salt (to taste), 1 tsp cumin, 1 tsp sugar, 1 tsp dried oregano, 1.5 tsp paprika, 2 bay leaves, 2-3 dashes balsamic vinegar, 2-3 dashes white wine.

4. Cook the beans until the spices are integrated and the bay leaves have been allowed to release their flavors. Remove from stove before the beans become too dry and serve.

Paprika, in my opinion, is what makes the dish special, mellowing the flavors and make for a deep, rich, hue. This dish can be made as spicy as you like it by adding (or leaving out) jalapeno peppers. Adjust salt to taste if need be and serve with white rice or as part of a larger meal. This also goes great with cornbread.