Quick Cuban Style Black Beans

An image of black beans over white rice with two lime wedges, served on a white plate with a blue rim. The plate is set on a blue wood table with a beige linen and a fork to the top right.

Quick Cuban Style Black Beans

Turning a couple of cans of plain black beans into quick Cuban style black beans is easy. Black beans (frijoles negros, in Spanish) are a staple in Cuban cuisine. But forget hours of soaking and cooking the beans, with this short-cut recipe we start with cooked black beans and add in Cuban-style seasoning.

Course Side Dish

Cuisine Cuban

Keyword black beans

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 173kcal

Author Elizabeth Rodriguez

Ingredients

2 (15 ounce) cans Black Beans, do not drain
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
½ teaspoon Garlic Powder
½ teaspoon Dried Oregano
¼ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
⅛ teaspoon Cumin
Chopped Parsley for garnish – optional

Instructions

Add the black beans with the liquid (do not drain) to a saucepan.
Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
Cover the saucepan and bring the black beans to a simmer over medium heat.
When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
Serve the beans with white rice and garnish with chopped parsley, if desired.

Notes

If the beans are too watery, uncover the saucepan and let them simmer for a few minutes to allow some of the liquid to cook away. Stir the beans often, especially as they start to thicken.

If the beans are too thick add 1 tablespoon of water at a time, stirring in between each addition until they reach the desired consistency and warm through.

Nutrition