Description
This Easy Cuban-Style Black Beans recipe offers a flavorful and authentic way to enjoy tender black beans simmered with aromatic spices and vegetables. Perfect served over steamed rice, this dish captures the essence of Cuban cuisine in under 30 minutes, making it an ideal weeknight meal or side dish.
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1/2 cup finely diced red or green bell pepper
- 1/3 cup finely diced onion
- 3 cloves garlic, minced
Spices and Seasonings
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cumin
- 1/4 teaspoon kosher salt (or to taste)
- 1 bay leaf
- 1 teaspoon red wine vinegar
Liquids and Beans
- 1 cup low sodium chicken broth or water
- 2 15-ounce cans black beans (do not drain)
To Serve
- Steamed rice
- Chopped cilantro (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large saucepan over medium heat. Add diced bell pepper and onion and cook for 3-5 minutes until they become soft and fragrant. Then add minced garlic, dried oregano, cumin, and kosher salt; cook for an additional 30 seconds to blend the flavors.
- Add Beans and Liquids: Stir in the black beans along with their liquid, add 1 cup of low sodium chicken broth or water, and add the bay leaf to the saucepan.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and place a lid on the saucepan. Let it simmer for 15 minutes, stirring frequently to prevent sticking and allow flavors to meld.
- Adjust Consistency: If the black beans are too watery, remove the lid and simmer for a few more minutes to evaporate excess liquid. If the beans are too thick, gradually add water one tablespoon at a time until it reaches your desired consistency.
- Finish and Serve: Remove the bay leaf, stir in the red wine vinegar for a subtle tang, and serve the beans over steamed rice. Garnish with chopped cilantro if desired.
Notes
- Use low sodium broth or water to control the saltiness of the dish.
- Do not drain the beans; the liquid adds flavor and creaminess.
- Adjust the amount of cumin and oregano based on your taste preference.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Leftovers keep well in the refrigerator for up to 4 days and the flavors deepen overnight.
