20 Minute Cuban Style Black Beans
Beans, beans the magical fruit. The more you eat the more you…..*ahem*
fill your belly with hearty, wholesome goodness.
(It never gets old.)
Beans get such a bad wrap. Especially canned beans. I get it, I do. Used more in supporting roles i.e soups and the occasional salad, canned beans are never the shining star. I think they can be kind of uninspiring and it’s hard to develop a ton of flavor in such a short amount of time. BUT, these beans have changed my mind. One of my go to meals, I make a big pot of these often and my husband and I will eat them for multiple meals throughout the week. Perfect over a bowl of steaming rice, they’re just as good tucked into a tortilla with some scrambled eggs for a quick, hearty breakfast.
The beans taste slow-cooked, even though they only take about 20 minutes, thanks to the recipe’s layers of flavors: onion, bell pepper, cilantro, garlic and chills, simmered in a bit of olive oil before adding the black beans and some dried spices. The ingredients are forgiving, allowing you to use whatever you have on hand. I’ve used all kinds of onions, different colors of peppers, more cilantro, less cilantro, 2 jalapeños, 1 red chili…..you get the idea. It’s hard to screw these up!
Hope everyone has a great weekend! Enjoy the Superbowl, the good eats (what I’m looking forward to!), and if you’re lucky a few groomers in the morning before the big game!Print
A quick Cuban style pot of black beans. Ready in 20 minutes, these are great over rice, cornbread or stuffed into a tortilla with some scrambled eggs.
- 1 bell pepper (any color)
- 1 small onion
- 1/2 head fresh cilantro
- 2 cloves small garlic
- 1 jalapeño or other chili
- 2 tablespoons olive oil
- 3 14-oz cans black beans
- 3/4 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 2 bay leaves
- 1 tablespoon honey
- 2–3 tablespoons red wine vinegar
- Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeño. (Seed jalapeño for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste.
- Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and sauté until softened about 5-8 minutes.
- Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables.
- Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes.
- Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary.
These beans will keep in the fridge for up to a week.
If you want a spicier pot of beans, don’t seed the chili or jalapeño.
For a thicker bean consistency, drain all three cans of black beans.