Ingredient: fresh cilantro, chopped, optional condiment

Crown, Heart, Root, Sacral, Solar Plexus, Third Eye, Throat

Cuban Black Beans and Rice

Served with Columbia Restaurant’s 1905 salad-

When I first moved to Tampa, Florida, I had never heard of black beans, let alone tasted them. A staple of Cuban food, black beans are very versatile and used almost everyday. Now I eat them on a regular basis, and this is my version of Moros Y Cristianos (Moors and Christians), by far my family’s favorite recipe for this humble bean.

The name of this dish refers to the wars between the Moors (blacks) and the Spaniards (whites). It is a reminder of the Spanish influence on Cuba.

The Columbia is a famous Spanish restaurant in Tampa. It is known for its flamingo dancers and authentic Spanish/Cuban cuisine; the 1905 salad being one of its specialties. This is my vegetarian version, as I have omitted the meat and changed out the iceberg to butter lettuces.

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Slow Cooker Cuban Black Bean Soup (Sopa de Frijoles)

There are so many variations to a Latin black bean soup; chorizo added in or not, spicy peppers – dried or fresh- or not, but one thing is for sure they are all rich in dimension and flavor. This is my vegan slow cooker version heavily influenced by living in Tampa where I have access to some amazing Cuban, Spanish, Colombian, Puerto Rican cuisine.

All Seasons, Beans/Legumes, Crown, Dairy Free, Fall, Gluten free, Heart, Main, Root, Sacral, Sides, Solar Plexus, Spring, Stews, Sugar Free, Summer, Third Eye, Throat, Vegan, Vegetarian, Winter

Slow Cooker Lentils

Although I usually think of lentils for fall or winter, this slow cooker version is also warm weather friendly, especially topped with cooling yogurt. I developed this when one morning I looked in my pantry for something to put in my slow cooker and found a bag of brown lentils. Bingo!