I rarely buy my lunch at work. I prefer making my lunch because it’s cheaper, healthier and tastes better. And this year, it also allows me to eat “local” food. Preparing “local” lunches can at time be difficult depending on my destination. Cuba hasn’t been too difficult.
One of my best lunch to date, was a plate of leftover Spanish rice that I fried with peppers, onions and pieces of chorizo sausage (the fancy word I’m giving to my pepperettes). I served it with black beans topped with cumin sour cream and pickled onions. It was one of my favourite lunches this month.
A surprisingly good lunch was aguacate relleno (stuffed avocado), Cuba’s version of tuna salad over avocados. I will definitely be making this recipe again.
One day last week, I prepared a simple plate of black beans topped with tomatoes, cumin sour cream, pickled onions and cilantro. If you like black beans (like I do), this is really a delicious and easy lunch.
This black bean dish is from the Smitten Kitchen cookbook (one of my favourite). But if you want to make it and don’t have the cookbook you can find the recipe here .