Cuban Black Beans Recipe
Enjoy these flavor-packed Cuban Black Beans simmered with onions, bell peppers, tomato, garlic, cilantro, cumin, and oregano.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: side dish
- Method: stovetop
- Cuisine: Cuban
Ingredients
- 1 medium onion coarsely chopped
- 1/2 medium red bell pepper, seeded, veined, and coarsely chopped
- 1/2 medium green bell pepper, seeded, veined, and coarsely chopped
- 2 medium tomatoes
- 4 cloves garlic
- 1 bunch cilantro
- 1 tablespoons olive oil
- 2 (15-ounce) cans black beans (do not drain)
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon white vinegar
- Kosher salt and fresh ground black pepper to taste
Instructions
- Add the onion, red bell pepper, green bell pepper, tomatoes, garlic, and cilantro to a food processor with the chopping blade attached. Pulse several times until you reach a salsa-type consistency.
- Heat the olive oil in a skillet over medium heat. Add the vegetable mixture and cook for 3-5 minutes.
- Stir in the black beans, ground cumin, dried oregano, and vinegar. Simmer for 20-25 minutes or until desired consistency. Season with kosher salt and fresh ground black pepper to taste.
Notes
- Pulse the ingredients for the sofrito in the food processor until the consistency of salsa.
- Simmer the sofrito for several minutes before adding the beans to bring out all the best flavors and aromas.
- Do not drain the black beans. The liquid in the canned beans is the salt and water that it was cooked with.
- Serve the black beans over cooked long grain white rice and sprinkle with chopped fresh cilantro.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- To freeze first cool completely. Then spoon into a sturdy airtight freezer container and freeze for up to 2 months. Thaw in the fridge overnight.
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Find it online: https://www.smalltownwoman.com/cuban-black-beans/