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You are here: Home / Recipes / Quick Cuban-Style Black Beans

Quick Cuban-Style Black Beans

July 9, 2018 by Finite Foodie Leave a Comment

Difficulty:
Easy!
Cost:
Inexpensive!
Serves:3people
Serving Size:1 cup
Quick Cuban-Style Black Beans
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
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This is a quick alternative to slow-cooked black beans, but with a Cuban flair! Combine it simply with rice, or make a bowl by adding roasted sweet potatoes (or plantains), avocado, and an egg if desired.
  • CourseMain Course, Side Dish, Vegetarian
  • CuisineCuban
  • Keywordblack beans, cuban
Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Difficulty:
Easy!
Cost:
Inexpensive!
Serves:3people
Serving Size:1 cup
Quick Cuban-Style Black Beans
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
This is a quick alternative to slow-cooked black beans, but with a Cuban flair! Combine it simply with rice, or make a bowl by adding roasted sweet potatoes (or plantains), avocado, and an egg if desired.
  • CourseMain Course, Side Dish, Vegetarian
  • CuisineCuban
  • Keywordblack beans, cuban
Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
  • 2 (15-once) cans black beans
  • 1/2 small onion
  • 2 cloves garlic
  • 1/2 tablespoon high heat cooking oil
  • 1/2 cup water or broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes
  • 1 lime
Servings: people
Units:
Instructions
  1. Drain and rinse* black beans in a colander.
  2. Chop onion and garlic. Heat oil in a large saucepan over medium-low heat, then add onion and garlic. Cook and stir 2 to 3 minutes, or until soft.
  3. Add beans, water (or broth), cumin, salt, black pepper, and red pepper flakes.
  4. Bring to a gentle boil over medium-high heat, then turn to low and simmer (uncovered) about 15 minutes, adding more water if needed.
  5. Add juice of lime to the beans right before serving.
Recipe Notes

*Tip: We usually rinsecanned beans to remove the thick juices that can contain hard-to-digest compounds. Do not drain if you prefer to keep the juices, but reduce the water by half.

SERVING SUGGESTIONS:

  • Serve as a side dish to ham.
  • Serve with rice, roasted sweet potatoes (or plantains), and topped with a fried or poached egg.

VARIATION:

See TEXAS-STYLE PINTO BEANS

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Filed Under: Beans and Legumes Recipes, Rebecca's Favorites

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  • HOME
  • ABOUT
    • Our Story
    • The Kitchen Concept
  • BEGIN HERE
    • INTRO
    • SET UP YOUR KITCHEN
    • LEARN HOW TO…
  • Plan Your Meals
  • RECIPES/MENUS
    • Find a Recipe
    • Understand Our Recipes
    • Find a Menu
  • Blog
  • Buy the Cookbook
  • Contact Us

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