In Mr. Food today... Cuban food is popular and we're sharing a recipe that can bring some of those lively flavors to your home!Cuban food has become a mainstream popular in many restaurants, as well as at home. Many of our markets carry traditional favorites. I mean, we'll come across plantains to cook as go-alongs or to nibble on as crunchy fried snacks. We can kick-start our day with rich Cuban coffee or chow down on sandwiches piled with slices of pork and ham and cheese! And black beans for soup, or maybe like this, watch: Using any brands, in a saucepan, in 3 tablespoons olive oil, we saut 1 finely chopped green pepper and onion over a medium-high heat for about 8 to10 minutes, until they're tender. Add in 6 cloves of minced garlic, 2 undrained cans of black beans, 1 cup water, 2 tablespoons red wine vinegar and 3 bay leaves. Turn the heat down to medium and cook that, uncovered, for 30 minutes. That's it! We've got a version of the traditional Cuban restaurant-style go-along without the "all day long" work of soaking the dried beans and the long cooking. Our way? Pretty darned great, and you can't beat the quick! Now, these hearty beans are usually served over white or yellow rice to sop up all that flavor, and then topped with chopped onions! Mmm mmm! For the recipe? It's online now, or send a self-addressed stamped envelope, marked "Cuban Style Black Beans," to me, Mr. Food, here at the station, for bringing a version of an ethnic restaurant favorite to our tables, so we can enjoy hearing "Ooh que es buena!" You see, in Spanish it's the equivalent of "OOH IT'S SO GOOD!! (R) "