CUBAN STYLE BLACK BEANS FROM CAN RECIPES

Name: Quick Cuban Style Black Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Cuban
Ingredients: 2 tsp olive oil; 1/2 onion; 2 cloves garlic; 2 scallions; 2 tbsp red bell pepper; 3 tbsp cilantro; 15 oz can black beans (do not drain (I prefer Goya)); 1/2 cup water (or more if needed); 1 bay leaf; few pinches cumin (to taste); pinch oregano; 1 tsp red wine vinegar; salt and black pepper to taste

QUICK AND DELICIOSO CUBAN STYLE BLACK BEANS - SKINNYTASTE

Quick and Delicioso Cuban Style Black Beans - Skinnytaste image

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.

Provided by Gina

Categories Side Dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 13

Ingredients

2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans (do not drain (I prefer Goya))
1/2 cup water (or more if needed)
1 bay leaf
few pinches cumin (to taste)
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

Steps:

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.
Add oil to a medium-sized pot on medium heat.
Add vegetables to the pot and saute until soft, about 3 minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).
Taste for salt and serve.

Nutrition Facts : ServingSize 1 /2 cup, Calories 114 kcal, CarbohydrateContent 20 g, ProteinContent 7 g, FatContent 3 g, FiberContent 6 g

CUBAN BLACK BEANS RECIPE | BON APPéTIT

Cuban Black Beans Recipe | Bon Appétit image

This recipe for Cuban black beans is the perfect side dish. You'll want to double, triple, or quadruple the recipe and freeze for feeding crowds down the road.

Provided by Rick Martinez

Yield Makes about 2 quarts

Number Of Ingredients 10

Ingredients

1 pound dried black beans, picked through, rinsed
1 bay leaf
1 medium onion, finely chopped, divided
1 green bell pepper, seeds and ribs removed, finely chopped, divided
8 garlic cloves, finely grated, divided
5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
1 teaspoon dried Mexican or Italian oregano, divided
¼ cup extra-virgin olive oil
Freshly ground black pepper
Cilantro leaves with tender stems (for serving; optional)

Steps:

Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot. Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours. Discard bay leaf.
Meanwhile, heat oil in a medium skillet over medium-low. Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes. Stir into cooked beans. Top with cilantro, if using.
Do Ahead: Beans can be made 3 months ahead. Transfer to an airtight container and freeze.

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