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Easy Cuban Black Beans

Quick and flavorful dish that brings the taste of Cuban black beans into your kitchen with minimal effort, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Cuban
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15-ounce can of black beans Do not drain the beans.
  • 1 small onion Any type (yellow, white, red) is fine.
  • 3 cloves garlic More if you like garlic.
  • 1 bell pepper Any color, green is classic.
  • 1-2 teaspoons cumin Adjust to taste.
  • 1 teaspoon oregano Dried is preferable.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • to taste salt and pepper Adjust according to taste.
  • 1 pinch sugar To balance flavors if needed.
  • splash vinegar or lime juice Optional, for extra flavor.

Method
 

Preparation
  1. Chop the onion, garlic, and bell pepper into small pieces.
Cooking
  1. Heat olive oil in a large pan and sauté the chopped vegetables until softened.
  2. Add cumin and oregano to the pan and cook for 1 minute.
  3. Add the entire can of black beans (liquid included) to the pan.
  4. Let the mixture bubble on medium-low heat for 8-10 minutes, stirring occasionally.
  5. Season with salt and pepper to taste, add sugar if needed, and add vinegar or lime juice if desired.
  6. For a thicker texture, mash some beans with the back of a spoon; add water for a saucier consistency.

Notes

These beans store well in the fridge for up to four days and can be reheated easily. They can also be frozen for two months. Serve with rice, in tacos, or alongside grilled meats.