Kristen's Cuban Black Beans Recipe
Sometimes, it's hard to beat simplicity.
These Cuban black beans have been a staple in my family for years. They're quick, easy, and best of all - ridiculously delicious. We serve them as a main dish with rice or a quick side to compliment tacos or fajitas.
Best part - they keep brilliantly, and are even better the next day!
Enjoy!
Ingredients:
1 TBL Olive Oil
1 cup Diced Green Pepper (approximately 1 pepper)
1 cup Diced Red Pepper (approximately 1 pepper)
2 cups Diced Onion
1.5 tsp Minced Garlic
2 15 oz. Cans Black Beans - Undrained (I prefer Goya or Bush's brand)
1 Cup Water
1 tsp Cumin
2 Bay Leaves
1/2 tsp Oregano
1 tsp Kosher Salt
1 cup Diced Green Pepper (approximately 1 pepper)
1 cup Diced Red Pepper (approximately 1 pepper)
2 cups Diced Onion
1.5 tsp Minced Garlic
2 15 oz. Cans Black Beans - Undrained (I prefer Goya or Bush's brand)
1 Cup Water
1 tsp Cumin
2 Bay Leaves
1/2 tsp Oregano
1 tsp Kosher Salt
Directions:
In a heavy medium-sized pot, heat oil on medium heat.
Add peppers, onion, and garlic, and saute until soft, approximately 4-5 minutes.
Add beans, water, cumin, bay leaf, oregano, and salt.
Let simmer on medium-low heat, stirring occasionally, until thick (30-40 minutes).
Remove bay leaves and serve.