Cuban Style Black & White Beans

Cuban Style Black & White Beans

adapted from Food & Wine

The pressure cooking speeds up the cooking time of the beans. The sofrito (pepper, onion and garlic) makes the beans savory. The recipe can be made with all black beans. I did not have a half pound of black beans so I used a combination.

Makes 4-6 servings                                                0 WW Blue points / serving

1/4 lb. dried black beans

1/4 lb. dried white beans

1 medium onion, peeled and quartered, 1 quarter whole, 3 quartered chopped

1 bell pepper, halved, 1/4 whole, 1/4 chopped

2 bay leaves, divided

4 cups cold water

Cooking spray

2 small cloves garlic, minced

1 1/2 tsp. kosher salt

2 Tbsp. dry white wine

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. tomato paste

1 tsp kosher salt

1/2 tsp. freshly ground black pepper

up tp 1 cup hot water (optional)

Chopped cilantro (optional)

Lime wedges (optional)

1. Combine the beans, 1 onion quarter , 1/2 bell pepper, 1 bay leaf and 4 cups of cold water in a multi-cooker or pressure cooker.
2. Lock the lid and set pressure to HIGH, bring to pressure and cook for 15 minutes. Manually release the pressure.
3. Meanwhile in a pot coated with cooking spray, cook the chopped onions, peppers, garlic and salt until the onion is translucent, about 7 minutes.
4. Add the remaining bay leaf, wine, cumin, oregano and tomato paste.
5. Cook stirring until the tomato paste is well combined and the wine is evaporated, about 2 minutes.
6. Transfer the contents of the multi-cooker to the pot. Add the kosher salt and freshly ground black pepper.
7. Simmer the beans until they are cooked through, about 30-45 minutes. If the beans start getting dry add additional hot water to prevent them from sticking.
8. Serve with cilantro and lime wedges, if using.

Enjoy!

Vegetable Minestrone Soup

Vegetable soups are one of my favorites whenever I am trying to lose weight. They are packed full of vegetables and filling enough to keep you going. Because of the Great Northern Beans and the pasta, the soup is 2 Weight Watchers Smart Points™ per serving. You can always leave them out to have a 0 point soup but I think they are worth it!

Vegetable Minestrone Soup
adapted from Taste of Home Summer 2016
Serves 5

4 medium - small carrots, peeled & chopped
2 celery stalks, chopped
1 small onion, chopped
1 summer squash, chopped
1 bay leaf
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried sage
1/8 tsp crushed red pepper flakes
1 garlic clove, minced
3/4 cup Great Northern Beans (canned or cooked)
1 cup canned petite diced tomatoes
2 1/2 cups chicken broth
1/4 cup small soup pasta ( I like tubettini or ditalini)
3 cups fresh spinach, chopped
Parmesan cheese, grated (optional)
Cooking Spray
(I've been playing with coconut oil cooking spray. Tt tolerates a higher cooking temperature.)

Cook the carrots, celery and onions in a pot coated with cooking spray until tender, about 6 minutes. Add the summer squash, bay leaf, salt, pepper, thyme, sage and crushed red pepper. Cook for another 4 minutes until the squash begins to soften. Add the garlic and cook for an additional minute.

Mash 2 tablespoons of the Great Nothern Beans and add to the vegetables along with the tomatoes and chicken broth. Bring to a boil. Reduce to a simmer and cook covered for 10 minutes.

Stir in the pasta and cook until al dente. Refer the packaging for the suggested time. Discard the bay leaf and add the remaining beans and spinach..Cook just until the beans are warmed and the spinach is wilted.

Serve passing parmesan cheese if desired.