Most Delicious Cuban Style Black Beans

2 lb. black beans

1 large red pepper, roasted and peeled

2 white onions, peeled and cut into quarters

3 cloves garlic, peeled

2 t. Mexican oregano

2 t. ground cumin

2 T. cider or white vinegar

Cover black beans with cold water and soak over night. In a large pot cover black beans with fresh water 4 inched above beans. Simmer for one hour. Add sofrito and continue to simmer for about one more hour or until tender. Add salt to taste.

Sofrito: Blend together pepper, onion, garlic, oregano, cumin and vinegar until smooth. If needed add ¼ cup of water to blend smooth. If you like spicy, try adding a tablespoon of chipoltle in adobo (canned).

This recipe makes a lot of black beans so you will definitely have some for your next meal, maybe two.

Smokey Lime Chicken

4 boneless skinless chicken breasts

*Marinade:

zest and juice of 5 limes

3 T. Spanish paprika (smoked)

1/3 cup olive oil

2 t. salt

4 cloves garlic, smashed

Marinate chicken for about 1 hour. Grill about 12 minutes per thickest inch. For example: if the chicken is one inch thick grill six minutes per side. Let rest five minutes before slicing. This chicken is great in a salad and/or cold for lunch the next day.