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Quick and Delicioso Cuban Style Black Beans

May 03, 2021

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, Pernil, pollo, etc.

black beans and rice
Cuban Style Black Beans

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in 20 minutes, but don’t let that fool you, there is plenty of flavor in these beans. Healthy, high in fiber, vegetarian, gluten free, inexpensive and delicioso!

I love to mix and match Latin dishes from different Central and South American countries to create dishes with Latin fusion. Try this with some of my Latin favorites such as Cilantro Lime Rice,  Barbacoa Beef, Sweet Barbacoa Pork, Mexican Slow Cooked Pork Carnitas, Slow Cooked Pernil, and Pollo Sabroso, to name a few.

This is my go to recipe for busy weeknights when I don’t have time to make beans from dried. Tommy loves them so I make them quite often.

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso!

 

Quick Cuban Style Black Beans

114 Cals 7 Protein 20 Carbs 3 Fats

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more.
  • 2 tsp olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 scallions
  • 2 tbsp red bell pepper
  • 3 tbsp cilantro
  • 15 oz can black beans, do not drain (I prefer Goya)
  • 1/2 cup water, or more if needed
  • 1 bay leaf
  • few pinches cumin, to taste
  • pinch oregano
  • 1 tsp red wine vinegar
  • salt and black pepper to taste

  • Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor.

  • Add oil to a medium-sized pot on medium heat.

  • Add vegetables to the pot and saute until soft, about 3 minutes.

  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

  • Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed).

  • Taste for salt and serve.

Serving: 1/2 cup, Calories: 114kcal, Carbohydrates: 20g, Protein: 7g, Fat: 3g, Fiber: 6g

Blue Smart Points: 1

Green Smart Points: 3

Purple Smart Points: 1

Points +: 3

Keywords: Under 30 Minutes, Vegetarian Meals

 

 

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