20 Minute Cuban Style Black Beans
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1 bell pepper (any color)
- 1 small onion
- 1⁄2 head fresh cilantro
- 2 garlic cloves
- 1 jalapenos or 1 chili pepper
- 2 tablespoons olive oil
- 3 (14 ounce) 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
directions
- 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.
- Notes: The 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Chris J.
Greenwood, IN