This easy Cuban-Style Black Beans recipe can be on your table in under 30 minutes! It's made with tender black beans, onions, peppers, and some spices, making a flavorful and satisfying dish.
½cup (74.5grams)finely diced red or green bell pepper
⅓ cup(53grams)finely diced onion
3cloves(3cloves)garlic, minced
¼teaspoon(0.5gram)dried oregano
¼teaspoon(0.5gram)cumin
¼teaspoon(1.5g)kosher saltor to taste
1cup(240ml)low sodium chicken broth or water
215-ounce cans(910grams)black beans(do not drain)
1(1)bay leaf
1teaspoon(4.93ml)red wine vinegar
steamed riceto serve
chopped cilantrooptional
Prevent your screen from going dark
Instructions
Heat oil in a large saucepan over medium heat. Add the bell pepper, and onion and cook for 3-5 minutes, until soft. Then add the garlic, oregano, cumin and salt and cook an additional 30 seconds.
2 tablespoons olive oil, ½ cup finely diced red or green bell pepper, ⅓ cup finely diced onion, 3 cloves garlic, minced, ¼ teaspoon dried oregano, ¼ teaspoon cumin, ¼ teaspoon kosher salt
Add the black beans with their liquid, along with the water, and bay leaf.
2 15-ounce cans black beans, 1 cup low sodium chicken broth or water, 1 bay leaf
Once the liquids begin to boil, reduce to low heat and place a lid on the saucepan. Simmer for 15 minutes, stirring frequently.
If the black beans are too liquidy, remove the lid and simmer for several minutes to burn off some of the water. If they are too thick, add a tablespoon of water at a time, until it has reached your desired consisteny.
Remove the bay leaf. Then stir in the red wine vinegar and serve over steamed rice. Garnish with chopped cilantro, if desired.
1 teaspoon red wine vinegar, steamed rice, chopped cilantro
Notes
Instant Pot Instructions:
Use 2 cups of dry black beans (rinsed and sorted). DOUBLE all of the other ingredients.
Use the SAUTE function to cook the onions, peppers, and garlic in olive oil. Turn off.
Add the remaining ingredients (except vinegar), close and seal the lid, and cook on HIGH pressure for 20 minutes for firm beans and 30 minutes for soft.
Allow the steam to naturally release for 10 minutes, then open the valve and allow the remaining steam to escape.
Remove the bay leaf and stir in the red wine vinegar.
Slow Cooker Instructions.
Put all of the ingredients except for the red wine vinegar into the slow cooker.
Cook on LOW heat for 6-8 hours. Remove the bay leaf and stir in the red wine vinegar.
Storage:
Refrigerate in an airtight container for up to 4 days.