Cuban Black Beans Recipe

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This quick Cuban black beans recipe uses canned beans as a shortcut: but they’re full of big flavor! Here’s how to make Cuban black beans at home.

Ever had Cuban black beans? Our friend Dan (who Larson calls “Tio”, Spanish for uncle) has a bit of Cuban heritage and recently visited Cuba. The other day we set about to create a Cuban black beans recipe with him. Our goals: to make it quick enough for a weeknight dinner, but bring in as much of the Cuban back beans flavor as possible. And since we eat a mostly plant based diet, make it vegetarian too. Hence, our quick Cuban black beans recipe was born! We’ve used canned beans as a shortcut to cooking dried beans, but kept that Cuban style black beans essence. Keep reading for the recipe we created together, and how to make Cuban black beans.

Making this Cuban black beans recipe

Cuban black beans and rice is a very humble, straightforward dish. Many authentic recipes use a ham hock for flavor; since Alex and I cook mainly vegetarian and vegan meals on a regular basis we’ve made this recipe vegetarian. To mimic the richness of meat, we’ve used some butter to sauté the veggies and beans. (If you eat a vegan diet, you can use olive oil.) Also most authentic Cuban black bean recipes cook the beans from dried. To save a bit of time and convert this recipe into a “quick” weeknight meal, we’ve opted for canned beans here. (Plus, that’s what Dan’s family does!)

This quick Cuban black beans recipe uses canned beans as a shortcut: but they’re full of big flavor! Here’s how to make Cuban black beans at home.

INGREDIENTS

  • 1 1/2 cups minced sweet yellow onion (about 1 large onion)
  • 1/2 green bell pepper
  • 6 garlic cloves
  • 1/4 jalapeño pepper
  • 2 tablespoons salted butter (substitute additional olive oil for vegan)
  • 1 tablespoon olive oil
  • 2 15-ounce cans black beans (or 3 cups cooked or Instant Pot black beans)
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 1 1/4 teaspoons kosher salt
  • Fresh cilantro, for a garnish
  • 1 cup dry white or brown long grain rice, to serve*

INSTRUCTIONS

  1. Start the rice, according to the package instructions or use our Instant Pot Rice method or How to Cook Rice on the Stove.
  2. Mince the onion and mince the pepper (chop them into a small dice). Mince the garlic.
  3. Remove the ribs and seeds from the jalapeño pepper and mince it.
  4. Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
  5. In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Add 1/2 cup of the liquid from the black beans. Simmer 15 minutes until beans are tender.
  6. Chop the cilantro for the garnish. Serve the black beans warm with rice and garnish with chopped cilantro.

You can read full article and recipes here : https://www.acouplecooks.com/quick-cuban-black-beans/

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