Fast and Delicioso Cuban Type Black Beans

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Quick and Delicioso Cuban Style Black Beans

These are my favorite Cuban style beans when I want a quick canned bean side dish with rice and steak, pernil, pollo, etc.

Cuban style black beans

Get your Latin groove on with these Cuban-inspired black beans loaded with mucho sabor (lots of flavor)! Easy to make and ready in 20 minutes, but don't let that fool you, these beans have a lot of flavor. Healthy, high in fiber, vegetarian, gluten-free, inexpensive and delicious!

I love combining Latin American dishes from different Central and South American countries to create dishes with Latin American fusion. Try this with some of my Latin American favorites like coriander and lime rice, barbacoa beef, sweet barbacoa pork, Mexican slow cooked pork carnitas, slow cooked pernil, and pollo sabroso to name a few.

This is my recipe for busy weekdays when I don't have time to make beans from dried beans. Tommy loves them, so I do them a lot.

Get your Latin groove on with these Cuban-inspired black beans loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, these beans have a lot of flavor. Low in fat, super rich in fiber, vegan, gluten-free, inexpensive and delicious!

Cuban style quick black beans

114 Cals
7th protein
20th carbohydrates
3 Fats

Preparation time: 5 min

Cooking time: 20th min

Total time: 25th min

These are my favorite Cuban style beans when I want a quick canned bean side dish with rice and steak, pernil, chicken, and more.

  • 2 TL olive oil
  • 1/2 onion
  • 2 Cloves garlic
  • 2 spring onions
  • 2 tablespoon Red pepper
  • 3 tablespoon coriander
  • fifteen oz Can of black beans, do not drain (I prefer Goya)
  • 1/2 Cup water, or more if necessary
  • 1 Bay leaf
  • a few pinches of cumin, taste
  • prize oregano
  • 1 TL Red wine vinegar
  • Salt and black pepper to taste
  • Chop the onion, garlic, spring onions, paprika, and coriander in a mini-chopper of a food processor.

  • Put the oil in a medium saucepan over medium heat.

  • Put the vegetables in the saucepan and fry for about 3 minutes until they are soft.

  • Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.

  • Reduce the heat and cover, simmer for about 15 minutes, stirring occasionally (adjust the water as needed).

  • Taste like salt and serve.

Portion: 1/ 2 cup, Calories: 114kcal, Carbohydrates: 20thG, Protein: 7thG, Fat: 3G, Fiber: 6thG

Blue Smart Points: 1

Green Smart Points: 3

Purple Smart Points: 1

Points +: 3

Keywords: Vegetarian meals under 30 minutes

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