Black baked beans. Photo: Jennifer Iserloh.

Beans are one of the foods I crave. No matter if it's black bean soup with tons of fresh lime, refried beans, chili or summer barbecues -- I make a beeline to the baked beans.

I have a passion for Moros y Cristianos, gorgeous black beans and rice cooked with green peppers, fresh cilantro, savory spices and a little ham. I treat myself to this whenever I visit the very authentic Cuban restaurant, La Isla, in Hoboken, N.J.

My version of black baked beans is a nod to some of the flavors you'll find in a plate of their moros. The recipe is after the jump.

For the healthy cook who wants something rich in flavor, beans are an excellent choice, since they are loaded with all sorts of nutrients such as folate and boast a mineral content with high levels of iron and manganese. In addition to their creamy texture, beans are top on my list because they happen to also be high in protein and very high in soluble fiber, which is beneficial for everything from controlling diabetes to preventing colon cancer.

If you're sensitive to sulfites, the sulfur-based compound used as a preservative in everything from wine to jarred condiments, you might want to include beans in your diet when enjoying those foods, because beans contain molybdenum compounds that detoxify sulfites.

Black Baked Beans

Serves 6 to 8

1 tablespoon olive oil
1/2 pound nitrate-free turkey bacon, chopped
1/2 yellow onion, diced
1 medium carrot, peeled and grated
1 stalk celery, trimmed and chopped
2 garlic cloves, minced
2 medium jalapeños, seeded and chopped
1/2 teaspoon salt
1 cup reduced-sodium beef broth
1/4 cup firmly packed light brown sugar
1/4 cup ketchup
3 tablespoons dark molasses
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar
1/4 teaspoons freshly ground pepper, to taste
2 15-ounce cans black beans, drained and well-rinsed
1/4 cup chopped cilantro

Preheat oven to 400 degrees F. Heat the oil in a large skillet over medium-high. Add the bacon, onion, carrot, celery, garlic, jalapeño and salt.

Cook 7 to 8 minutes, until the vegetables start to soften. Reduce the heat to low and add the broth, brown sugar, molasses, mustard, ketchup, cider vinegar and black pepper. Stir until well combined. Add the beans and stir to coat.

Transfer the beans to an 8-inch-by-8-inch pan. Bake uncovered 45 minutes to 1 hour, until the beans are hot and a dark crust begins to form on the top. Sprinkle with cilantro and serve immediately.