Cuban-Style Black Beans

My trip to Cuba introduced me to the best black beans I have ever eaten. Don’t get me wrong, I like black beans, I use them in quesadillas and salads but I never expected them to have so much potential.

I attempted to recreate these amazing black beans, with the reference of another recipe by Latina Mom Meals. Latina Mom Meals recipe included a way to make the recipe with an Instant Pot. I tried the recipe using this method, but she also includes how to make the beans without an instant pot! After looking through many different recipes they always seems to start off with the essentials, black beans, onions, green peppers, and spices. I did not have all ingredients listed so I edited the recipe to use what I had in the pantry. If you want the exact recipe please check out her page! This has become a new favorite for lunch! It makes a lot so be ready for left overs!


  • 1 lb Dry Black Beans
  • 4 Cups of Water
  • 1/2 Cup of Olive Oil
  • 1 White Onion
  • 1 Green Bell Pepper
  • 4 Garlic Cloves
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 2 Bay Leaves
  • 4 tsp Salt + additional for taste
  • 1/2 tsp of Ground Black Pepper
  • 1/4 Cup of Beef Broth
  • 2 TBSP White Wine
  • 2 TBSP White Vinegar

Let’s Get Cooking

Using the Instant Pot, add water + black beans and set it on HIGH for 35 minutes

While the beans are cooking, dice the onion and pepper, crush and dice the garlic.

While the pressure is releasing, add the olive oil into a frying pan. Once warm, add onion + garlic + pepper + cumin + bay leaves + chili powder + salt + pepper. Cook until onions have become slightly translucent. Remove the bay leaves.

Add a cup of cooked black beans and add to the onions and peppers. Smash the beans into the mixture and add back to the instant pot.

Put the instant pot on sauté mode for 20 min. While sautéing add beef broth + wine + vinegar.

Time to Plate

Along with the beans, plate up with some rice of your choosing!

I am very excited that I was able to recreate this recipe! I cannot wait to keep tweaking and working on it to make it my own. Please check out Latina Mom Meals as well for more amazing recipes!

Made with Love,


Antoni Porowski’s Roasted Carrots with Carrot Top Pesto

I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!


  • 2 Bunches of Carrots with the tops!
  • 1 1/2 tsp Red Wine Vinegar
  • 1/3 Cup Extra Virgin Olive Oil for the Pesto
  • 1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
  • Salt
  • 3 Tablespoons Pine Nuts
  • 1 Small Garlic Clove
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
  • Ground Black Pepper

Let’s Get Cooking

Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.

Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.

Washed Carrots with Green tops cut off

Drizzle the carrots with the vinegar + oil + toss with salt.

Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.

Carrot Top Pesto

Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.

Collect enough carrot leaves to fill 2 cups.

Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!

Add Carrot greens + parmesan + 1/4 teaspoon salt. Pulse to combine

Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.

Time to Plate

Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.

Add on the carrots + remaining greek yogurt + pesto + top off with pepper

Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.

Made with love,