5cupswaterif cooking from dry - 2 cups if already cooked
½Tablespoonsalt
4cupskalethinly chopped, optional
Instructions
Cover the black beans with water and soak 12 hours or overnight. Drain liquid and set aside.
Dice the onion and bell pepper and mince the garlic.
In a large pot, sauté the onion and bell pepper until soft and fragrant, and add the garlic for another minute, stirring well. Add the oregano, cumin, and tomato paste and stir until combined. (DO NOT ADD SALT YET)
Add the uncooked (but soaked) black beans and the water. Cover and bring to a boil, then reduce to a simmer. Cook for about 50 minutes - 1 hour, or until black beans are soft enough to eat. Stir in the salt and cook uncovered for another 10-20 minutes, or until the majority of the water has been absorbed or evaporated. Stir in the kale and cook just until wilted.
Serve as is, or with rice, cilantro, and cheese, or with Cuban Cilantro Orange Chicken.
Notes
*You can also choose to use beans that have already been cooked, simply reduce the water to just 2 cups, and cut the cooking time down to about 30 minutes.