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!
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 
In a heavy medium-sized pot, heat oil on medium heat. 
Add peppers, onion, and garlic, and saute until soft, approximately 4-5 minutes. 
Saute peppers and onion to start the Cuban black beans
Add beans, water, cumin, bay leaf, oregano, and salt. 
Step 2: add the bay leave to the Cuban black beans recipe
Let simmer on medium-low heat, stirring occasionally, until thick (30-40 minutes). 
Step 3: Simmer the black beans until thick
Remove bay leaves and serve. 



Leave a comment