Easy Cuban-Style Black Beans
These Easy Cuban Black Beans use canned beans for a quick, flavorful side dish perfect for busy weeknights. With all the traditional Cuban flavors, this dish comes together in under 30 minutes!
Servings: 6
Calories: 194kcal
Ingredients
- 30 ounces black beans (2 15-ounce cans) don't rinse - see instruction 1 below
- 2 tablespoons extra virgin olive oil
- 1 cup diced white or yellow onion
- 1 small green bell pepper seeded and diced
- 1 jalapeño pepper seeded and diced
- 1 teaspoon minced garlic
- ½ cup low-sodium chicken or vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- freshly ground black pepper to taste
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
Instructions
- Pour off most of the liquid from each can of the black beans but don’t rinse or drain them in a colander. The beans should be very glossy with a little sauce from the can when they go in the pan. Set aside.
- Heat the oil in a heavy 12-inch skillet over MEDIUM heat. Add the onion, bell pepper, and jalapeño, and cook, stirring, until the vegetables begin to soften, approximately 4 to 5 minutes. Add the garlic and cook for 1 minute more. Add the beans, broth, oregano, cumin, paprika, salt, pepper, bay leaf, vinegar, and sugar. Increase the heat to bring the mixture to a low boil, then reduce the heat to LOW and simmer, stirring occasionally, until the mixture thickens and the flavors blend, about 15 minutes.
- Remove the pan from the heat, remove the bay leaf, and serve.
Nutrition
Calories: 194kcal | Carbohydrates: 28g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 650mg | Potassium: 540mg | Fiber: 11g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 3mg