Cuban-Style Black Beans
Enjoy a hearty, gluten-free, and plant-based Cuban-style black beans recipe great for weeknight dinners. Flavorful, filling, and easy to prepare!
Ingredients
- 1 can Black Beans 15 oz. Not Drained or Rinsed.
- 1 cup Water
- 2 cloves Garlic, Minced
- 1 Small Onion, Minced
- 1 Red Bell Pepper, Cubed
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- 1 Fresh Bay Leaf
- 2 tablespoon Olive Oil
- 1 tablespoon White Wine Vinegar
- 2 tablespoon Sugar
Toppings & Serving
- Tostadas
- White Rice or other grain beneath the black beans
- Sour Cream
- Shredded Cheddar or Monterrey Jack Cheese
- Tostones Chips
Instructions
- Chop the onion, red bell pepper, and mince the garlic.
- Heat olive oil over medium heat in a dutch oven, once heated add the bay leaf, onion, and red bell pepper. Stir occasionally while cooking.
- Once the onion and red bell pepper are soft, stir in the minced garlic and lower the heat to medium-low.
- After the garlic cooks for a minute, add in the entire can of black beans including the liquid from the can.
- Add Cumin, Dried Oregano, Salt and Pepper. Stir.
- Add Water to thin out the mixture. Stir well.
- Bring to a steady simmer and then reduce heat to medium-low. Cover and cook for 15-20 minutes. We want the mixture to thicken some but not fully evaporate the liquid.
- Remove the bay leaf from the mixture. Add the white vinegar. Stir well.
- Taste. Add more salt, pepper, and spices to your liking.
Notes
-You can add or lessen the amount of water to the recipe which will determine how much extra sauce remains with the beans.
-I served mine over white rice, you can choose other rice or grains.
Tried this recipe?Let us know how it was!
