The flavors of Cuba spice up the next issue of The Spokesman-Review Food section, which publishes Jan. 7. Meantime, here's a recipe from a reader to whet your appetite.

Cuban Black Beans

From Sherri Robinson of Spokane

1 tablespoon olive oil

5 cloves of garlic, finely chopped

1 yellow onion, finely chopped

Juice of 1 lime

3 cans of organic black beans, drained in a colander and washed 2  to 3 times

½ cup cilantro, chopped

Heat olive oil in a medium sauce pan over medium heat. Add garlic and onion, and sauté until soft, 5 to 8 minutes. Add lime juice and cook about 2 minutes. (Juice should reduce.) Add black beans and cook until thoroughly heated, about 3 minutes. Add cilantro, cook 1 minute more, then serve.

Yield: about 6 servings