Easy!
Inexpensive!
Serves:3people
Serving Size:1 cup
Quick Cuban-Style Black Beans
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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.
Tools:colander, knife and cutting board, large (4-quart) saucepan, measuring cups and spoons
| Prep Time | |
| 5 minutes |
| Cook Time |
| 20 minutes |
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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
- Drain and rinse* black beans in a colander.
- 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.
- Add beans, water (or broth), cumin, salt, black pepper, and red pepper flakes.
- Bring to a gentle boil over medium-high heat, then turn to low and simmer (uncovered) about 15 minutes, adding more water if needed.
- 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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