Easiest Way to Make Delicious Cuban Style Black Beans

Delicious, fresh and tasty.

Cuban Style Black Beans. Heat oil in heavy large saucepan over medium heat. Cover the pot and simmer until the beans are tender, an hour or more. Frijoles Negros (Cuban-Style Black Beans) The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.

Cuban Style Black Beans Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso! You can have Cuban Style Black Beans using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Cuban Style Black Beans

  1. It's 1 tbsp. of olive oil.
  2. It's 1/2 of yellow or red onion, diced.
  3. It's 1 of small bell pepper, diced.
  4. Prepare 2 cloves of garlic, minced.
  5. Prepare 2 cans (15 oz.) of each black beans, drained and rinsed.
  6. You need 1 tsp. of cumin.
  7. Prepare 1/2 tsp. of each salt, pepper, oregano, turmeric.
  8. Prepare 1/3 cup of unsalted vegetable broth or water.
  9. It's of Rice, for serving.
  10. It's of Fresh lime wedges, for serving.
  11. Prepare of Sour cream, for serving.

Review Body: Cuban Black Beans NEVER have tomato products in them. The tomato products are reserved for ALL OTHER bean recipes, but NEVER in black beans, fyi. For my first blog post EVER I thought it would be fitting to share my family's Cuban black beans recipe. This is the HOLY GRAIL of black bean recipes!

Cuban Style Black Beans step by step

  1. Heat the olive oil in a large skillet over medium heat. Once it's hot, add the peppers and onions. Cook, stirring often, for 5 or so minutes, until they are softened and the onion is translucent..
  2. Add the garlic and cook and stir just a minute or so, until fragrant. Then stir in the black beans, seasoning and broth..
  3. Let it come to a simmer and let it cool for 4-5 minutes, until the liquid has mostly cooked off..
  4. That's it. Serve immediately. We like ours over brown rice, but eat however you'd like. Store any leftovers in the fridge..

It comes from my great-grandmother Abuela Mercedes, who was the epitome of a classic Cuban Abuela. UPDATE: I now have a recipe for QUICK Cuban Black Beans if you're short on time! Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Add all the cans of beans to the vegetables. Add the salt, oregano, cumin, bay leaves, and honey.