This is a recipe I learned from Cristian’s cooking class in Tampa in October 2010. Mix the following in a bowl: 3 diced Roma tomatoes (I forgot fresh tomatoes, so I used 4 oz of drained, canned diced tomatoes), diced ½ onion, chopped ¼ bunch curly parsley, 3 minced cloves garlic, and 2 tsp cumin. Heat olive oil in a pot, then add the tomato-parsley mixture. Saute until the ingredients have cooked and most liquid is gone (about 10 minutes). Add one 15 oz can of black beans, including liquid. Mix well, then cover and let simmer until flavors meld (about 10 mins). I seasoned with salt and pepper, and also added 1 tsp red wine vinegar and a dash of sugar for brightness. This is based on Venezuelan Pabellon Recipe by Chef Cristian Feher (black bean recipe only). (Jan. 2014)
Cooking Adventures 