Latin Black Beans Habichuelas Negras

Helenic Hottie's Note:

These beans over rice are a staple in my home. They are full of flavor and are super easy to make.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 3 tablespoons olive oil
• 2 (15 ounce) cans canned black beans (undrained)
• 1 ½ cups water
• 1 green bell pepper (diced, I put all following veggies in the food processor so the kids don't mind)
• 3 garlic cloves (minced)
• 1 yellow onion (diced)
• 2 sazon goya con culantro y achiote (in the Latin aisle of your local grocer)
• 1 dash oregano (to taste)
• salt & pepper (to taste)
• 1 teaspoon white vinegar
• 3 tablespoons sugar

Directions:

1. In a medium sized saucepan, heat oil over Med/Hi heat.
2. add your garlic, onion and green bell pepper (we call this sofrito) and saute until tender.
3. add your beans(liquid from beans as well), 2 pks of sazon, oregano, water and sugar.
4. stir it all up and increase heat to High.
5. once boiling, lower heat to simmer for about 30 minutes.
6. add cap of vinegar and stir up
7. serve over rice
8. enjoy!

Reviews

[HotPepperRosemaryJelly]

These were quite good! Had them with Huervo Ranchero's as a side for breakfast this morning. Kinda a late breakfast so I don't have to make lunch!! :) Pretty slick eh? I highly recommend them as a side for burritoes too! Which I will do as I have plenty even by cutting the recipe in half! Also, I used chili peppers in place of the bells. I didn't add any sugar and thought they were still good! Thank you!

[McReynolds]

Great beans, next time might reduce the sugar a bit and add some heat. thanks for the recipe

[Chef #912266]

best black bean recipe I've ever tried! tasty! I will be making this again. Made it with pulled-beef for arepas and it turned out soooo well!