Cuban Black Beans

Name: Cuban Black Beans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 cans canned black beans, drained, rinsed; 2 tbsp olive oil; 1/2 yellow onion, finely diced; 1/2 green bell pepper, finely diced; 4 garlic cloves, minced; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 bay leaf; 1.5 cups vegetable broth or water; 1/2 tsp salt; 2 tbsp lime juice, freshly squeezed

Slow-simmered black beans seasoned with cumin, oregano, bay leaf, and a sofrito of onion and peppers. Rich, flavorful, and deeply satisfying.

50 minEasyServes 6165 cal/serving

CubanSideStovetopVegetarianVeganLow CarbGluten-FreeNut-FreeDairy-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

2 cans canned black beans, drained, rinsed
2 tbsp olive oil
1/2 yellow onion, finely diced
1/2 green bell pepper, finely diced
4 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1 bay leaf
1.5 cups vegetable broth or water
1/2 tsp salt
2 tbsp lime juice, freshly squeezed

Instructions

1

Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 finely diced yellow onion and 1/2 finely diced green bell pepper. Cook 5-6 minutes until softened.
2

Add 4 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook 1 minute until fragrant.
3

Add 2 cans drained, rinsed canned black beans, 1 bay leaf, and 1.5 cups vegetable broth or water. Simmer.
4

Cook uncovered on medium-low for 25-30 minutes until liquid reduces and sauce thickens.
5

Remove bay leaf. Mash about 1/4 of beans against the pot to thicken further.
6

Stir in 2 tbsp freshly squeezed lime juice and season with 1/2 tsp salt. Serve.

Questions

How long does Cuban Black Beans keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Cuban Black Beans?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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