CUBAN BLACK BEANS
Cuban Black Beans are a hearty, flavourful side dish made with black beans, garlic, onion, and spices. Perfect with rice or as a filling, they’re a staple in Cuban cuisine and naturally vegan and gluten-free
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 green bell pepper finely chopped
- 3 garlic cloves minced
- 2 cans 15 oz each black beans, drained and rinsed (or 2 cups cooked dried black beans)
- ½ cup water or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 tablespoon red wine vinegar
- Salt and black pepper to taste
- Chopped cilantro optional, for garnish
Instructions
Sauté Vegetables:
- Heat olive oil in a saucepan over medium heat. Sauté onion and bell pepper until soft, about 5 minutes. Add garlic and cook for 1 minute more.
Add Beans and Seasoning:
- Stir in black beans, water or broth, cumin, oregano, bay leaf, vinegar, salt, and pepper.
Simmer:
- Bring to a gentle simmer. Cover and cook for 20–25 minutes (if using canned beans) or until thickened and flavourful. For dried beans, simmer longer as needed.
Mash Some Beans:
- Lightly mash some of the beans with the back of a spoon to thicken the mixture. Remove bay leaf before serving.
Serve:
- Garnish with cilantro, if using. Serve hot with rice, plantains, or as a burrito filling.
Notes
Make Ahead: Can be made 2–3 days ahead and stored in the fridge. Flavours deepen over time.
Customizing the Flavour: Add a dash of hot sauce, smoked paprika, or a splash of lime juice.
Serving Suggestions: Perfect with white rice, in tacos, burritos, or as a side for grilled meats.
Allergy-Friendly Options: Naturally vegan, gluten-free, and nut-free.
Storage Tips: Store leftovers in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat gently on the stove.