Enjoy these flavor-packed Cuban Black Beans simmered with onions, bell peppers, tomato, garlic, cilantro, cumin, and oregano.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings
Category: side dish
Method:stovetop
Cuisine:Cuban
INGREDIENTS:
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1 medium onion coarsely chopped
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1/2 medium red bell pepper, seeded, veined, and coarsely chopped
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1/2 medium green bell pepper, seeded, veined, and coarsely chopped
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2 medium tomatoes
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4 cloves garlic
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1 bunch cilantro
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1 tablespoons olive oil
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2 (15-ounce) cans black beans (do not drain)
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½ teaspoon ground cumin
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½ teaspoon dried oregano
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1 tablespoon white vinegar
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Kosher salt and fresh ground black pepper to taste
INSTRUCTIONS:
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Add the onion, red bell pepper, green bell pepper, tomatoes, garlic, and cilantro to a food processor with the chopping blade attached. Pulse several times until you reach a salsa-type consistency.
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Heat the olive oil in a skillet over medium heat. Add the vegetable mixture and cook for 3-5 minutes.
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Stir in the black beans, ground cumin, dried oregano, and vinegar. Simmer for 20-25 minutes or until desired consistency. Season with kosher salt and fresh ground black pepper to taste.
NOTES
- Pulse the ingredients for the sofrito in the food processor until the consistency of salsa.
- Simmer the sofrito for several minutes before adding the beans to bring out all the best flavors and aromas.
- Do not drain the black beans. The liquid in the canned beans is the salt and water that it was cooked with.
- Serve the black beans over cooked long grain white rice and sprinkle with chopped fresh cilantro.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
- To freeze first cool completely. Then spoon into a sturdy airtight freezer container and freeze for up to 2 months. Thaw in the fridge overnight.
