Description
These Cuban black beans are quick and easy to make using canned beans and a handful of pantry staples. They are delicious served over white rice with sweet plantains, a leafy green salad, roasted veggies, or as a side dish with your favorite protein.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1/4 cup green bell pepper, finely diced
- 1/4 cup yellow onion, finely diced
- 1/4 cup fresh tomato, finely diced (I use Roma tomatoes)
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- Black pepper to taste
- 1 15-oz can black beans (DO NOT DRAIN)
- 1 dried bay leaf
- 1 teaspoon red wine vinegar
- 1 teaspoon brown sugar (optional)
Optional Toppings For Serving
- 1-2 tablespoons fresh chopped cilantro
- 1-2 tablespoons fresh chopped tomatoes
- A pinch of red pepper flakes
Instructions
- Heat the olive oil in a medium saucepan over medium heat. When the oil is hot, add the bell pepper, onion, and tomato. Saute until the vegetables are soft, about 4-5 minutes.
- Stir in the garlic, cumin, oregano, salt, and a few grinds of freshly ground black pepper. Cook for another 30-60 seconds until fragrant.
- Add the beans and the liquid from the can, the bay leaf, and red wine vinegar. Give the mixture a good stir to combine and bring to a boil.
- Reduce the heat to low and cover the saucepan with a lid. Simmer for about 15-20 minutes stirring occasionally until most of the liquid is gone or your desired consistency is reached. If the beans get too dry, you can add a little bit of water.
- Stir in the brown sugar. Taste and adjust the seasoning if needed. Serve with a sprinkle of fresh chopped cilantro and tomatoes on top. I like to eat these beans over white rice, in a burrito, in a nourish bowl, or as a side dish. Enjoy!
Notes
- I use canned beans with NO SALT ADDED to limit the amount of sodium in this dish. You can use 1.5 cups of cooked black beans if you’re making the beans from scratch. If you choose to drain and rinse the canned beans, add 1/2 cup water (or broth) to the saucepan, plus more as needed.
- I use green bell pepper for this recipe, but you can use red, yellow, or orange bell pepper if you prefer.
- I like using fresh tomatoes for this recipe, but you can substitue with 1 teaspoon of tomato paste if you prefer a more concentrated tomato flavor.
- I use red wine vinegar for this recipe, but you can use white distilled vinegar, apple cider vinegar, or fresh lime juice if you prefer.
- The brown sugar is optional, but it helps to balance the savory flavor of the black beans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Cuban