Easy & Quick Cuban Black Beans
Easy & Quick Cuban Black Beans
Ingredients
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 2 cans black beans, undrained
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 2 dashes red wine vinegar
Instructions
- 1
Heat a drizzle of olive oil (about 1 tablespoon) in a medium pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the diced yellow onion and red bell pepper to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 5 min
- 3
Stir in the minced garlic, dried oregano, ground cumin, and salt to taste. Cook for an additional 30 seconds, stirring constantly, until the spices are fragrant.
⏱️ 1 min
- 4
Pour in both cans of black beans, including their liquid, and add the bay leaf to the pot. Stir everything together to combine.
⏱️ 1 min
- 5
Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min
- 6
Remove the pot from the heat. Add a couple of dashes of red wine vinegar and give everything a final stir. Carefully remove and discard the bay leaf before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Easy & Quick Cuban Black Beans
- 1/2 red bell pepper, diced
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 2 cans black beans, undrained
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon salt, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 2 dashes red wine vinegar
Instructions
- 1
Heat a drizzle of olive oil (about 1 tablespoon) in a medium pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the diced yellow onion and red bell pepper to the pot. Sauté for 4 to 5 minutes, stirring occasionally, until the vegetables have softened.
⏱️ 5 min - 3
Stir in the minced garlic, dried oregano, ground cumin, and salt to taste. Cook for an additional 30 seconds, stirring constantly, until the spices are fragrant.
⏱️ 1 min - 4
Pour in both cans of black beans, including their liquid, and add the bay leaf to the pot. Stir everything together to combine.
⏱️ 1 min - 5
Increase the heat slightly to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and cook for 15 to 20 minutes, stirring occasionally, to allow the flavors to meld.
⏱️ 20 min - 6
Remove the pot from the heat. Add a couple of dashes of red wine vinegar and give everything a final stir. Carefully remove and discard the bay leaf before serving.
⏱️ 2 min