Easy Cuban-Style Black Beans
Recipe by: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.
Ingredients
- 2 tablespoons (29.57 ml) olive oil
- ½ cup (74.5 grams) finely diced red or green bell pepper
- ⅓ cup (53 grams) finely diced onion
- 3 cloves garlic, minced
- ¼ teaspoon (0.5 gram) dried oregano
- ¼ teaspoon (0.5 gram) cumin
- ¼ teaspoon (1.5 g) kosher salt or to taste
- 1 cup (240 ml) low sodium chicken broth or water
- 2 15-ounce cans (910 grams) unseasoned black beans (do not drain)
- 1 bay leaf
- 1 teaspoon (4.93 ml) red wine vinegar
- steamed rice to serve
- chopped cilantro optional
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 unseasoned 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:
This recipe is designed for canned beans on the stovetop. If you want to use a pressure cooker, start with 2 cups dried black beans instead, since canned beans will become too soft under pressure, and double the remaining ingredients. Slow Cooker: 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:
This recipe is designed for canned beans on the stovetop. If you want to use a pressure cooker, start with 2 cups dried black beans instead, since canned beans will become too soft under pressure, and double the remaining ingredients. Slow Cooker: 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.
- Freeze for up to 3 months.
Nutrition
Calories: 180kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 645mg | Potassium: 485mg | Fiber: 10g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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