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Quick Cuban Black Beans

Quick Cuban Black Beans

I made a delicious Cuban pork shoulder this weekend and I served it with these quick and easy Cuban black beans and some white rice. It was a wonderful and hearty meal that my entire family enjoyed. I really loved how simple these black  beans were to make and how incredibly flavorful they were.’

Quick Cuban Black Beans

How to Make Quick Cuban Black Beans

Add the olive oil to the saucepan over medium heat. Add the onion, green pepper, and green onion and cook, stirring often, for 2-3 minutes, or until softened. Add the minced garlic, cumin, oregano, and cayenne pepper and cook, stirring constantly for 1 minute. Add the can of rinsed and drained black beans along with the bay leaf, 1 teaspoon of vinegar, and 1/4 cup of water. Cook until boiling then reduce the heat to low and cover and simmer for 15 minutes. Taste and season with sea salt and freshly cracked pepper, to taste. Add fresh cilantro. Serve. Enjoy!

Quick Cuban Black Beans

Quick Cuban Black Beans

Quick Cuban Black Beans

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Cuban
Servings: 2 -4
Author: Pam - For the Love of Cooking

Ingredients

  • 1-2 tsp olive oil
  • 2 tbsp sweet yellow onion finely diced
  • 2 tbsp green bell pepper finely diced
  • 1 green onion thinly sliced
  • 1 large clove of garlic minced
  • Two dashes of cumin
  • Dash of oregano
  • Cayenne pepper to taste
  • 1 14 oz can of black beans, drained & rinsed
  • 1 bay leaf
  • 1 tsp red wine vinegar
  • 1/4 cup water
  • Sea salt and freshly cracked pepper to taste
  • Fresh cilantro

Instructions

  • Add the olive oil to the saucepan over medium heat.
  • Add the onion, green pepper, and green onion and cook, stirring often, for 2-3 minutes, or until softened.
  • Add the minced garlic, cumin, oregano, and cayenne pepper and cook, stirring constantly for 1 minute.
  • Add the can of rinsed and drained black beans along with the bay leaf, 1 teaspoon of vinegar, and 1/4 cup of water.
  • Cook until boiling then reduce the heat to low and cover and simmer for 15 minutes.
  • Taste and season with sea salt and freshly cracked pepper, to taste. Add cilantro. Serve. Enjoy!
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10 Comments

  1. Beans do horrible things to my digestive tract, but that looks like a really nice dinner!

  2. Good looking presentation Pam. Makes me want to head for the local Cuban restaurant.

  3. You know I love beans and thankfully so does miss Remy! So great to find an easy but also delicious recipe for them.

  4. My husband and I made this, with the pork roast, over the weekend and it was so good! Looking forward to enjoying the leftovers. Just to let you know, the black beans are not listed in your list of ingredients. Thanks!

    1. Emily,

      Thank you! I’ve corrected the recipe. So glad you enjoyed the meal. The leftovers were super tasty.

      ~Pam

  5. Pinned and Stumbled – definitely want to make these. Trevor loves black beans.

  6. Anne Olson says:

    5 stars
    These Cuban black beans are, I think they say now, The Bomb. I think the 1 tsp. of vinegar adds the final Pow. I forgot it and then, as always, looked over the recipe again before I was “done”. So, just for fun, I saved out a little bit already delicious beans and added the missing touch of vinegar to the rest. Then I compared them. Both great – but the ones with the vinegar had a subtle bit of zip that hit it out of the park.
    Thanks once again, Pam, for another keeper.

  7. There is no heat in Cuban food, sacrilegious, so cayenne should not be in this recipe!