CUBAN BLACK BEANS

1/4 cup (60 mL) olive oil 1 large onion, finely diced 4 garlic cloves, minced 1 green pepper, fine dice 1 large tomato, diced 1 stalk celery, fine dice 1 carrot, fine dice 1 tbsp (15 mL) smoked paprika 1 tbsp (15 mL) cumin, ground 1 tsp (5 mL) oregano, dried 1 bay leaf 2 cans (15 oz) black beans 1 lb (454 g) ham hocks, smoked 1 cup (250 mL) orange juice salt and pepper to taste 1 tbsp (15 mL) parsley, chopped 1 tbsp (15 mL) cilantro, chopped

1. Heat oil in a pan, sauté onion, garlic, green pepper and tomato to make a sofrito.

2. Once cooked, add celery and carrots, herbs and spices. 3. Drain beans and put in a pot. 4. Add ham hocks, sofrito mixture, bay leaf and orange juice plus 8 cups (2 L) of water to the bean pot. You may use chicken or vegetable stock instead of water if desired. 5. Season with salt and pepper. 6. Bring to a boil then lower to medium low heat. Cover and cook beans for about 2 hours, until tender.

7. When ready, add fresh chopped parsley and cilantro.

8. Adjust seasoning if needed. Serve with cooked white rice.