Healthy, Quick Cuban Seasoned Black Beans
Although our Quick Cuban Seasoned Black Beans recipe is quick to make it is bursting with bold, savory, and delicious flavors. We use canned beans which cut preparation time down considerably and there is no soaking. Another time-saver!
Our Quick Cuban inspired recipe is healthy and includes other vegetables that add to its flavors, but can still be ready in no time. I love recipes that are ready in 30 minutes or less, don’t you?
What's in our Sofrito?
Cuban-style black beans begin with a sofrito. In our recipe, we combine the flavors of onion, peppers, garlic, salt, pepper. Other flavors include bay leaf, cumin, oregano, olive oil, vinegar, and jalapeno peppers. You can also add sugar, wine, tomatoes, lime juice, or our winter salsa. The sofrito adds such depth of flavors and blend together creating a delicious mouthwatering aroma.
Let's make the Cuban Styled Black Beans
We start by heating olive oil in a medium saucepan and over medium heat. Once heated add both the chopped onions and peppers and allow them to saute and soften. We add in minced garlic during the last few minutes of the sauteing time. This keeps the garlic from overcooking and becoming bitter. Add salt and pepper to taste, as well.
More seasonings to add a depth of flavor
Add a 16 ounce can of undrained black beans, we used Bush’s (no affiliation). Our seasonings went in next, and those include oregano, cumin, bay leaf, and another pinch of salt and pepper. By now, your kitchen will be filled with delicious aromas. Give the ingredients a good stir and allow to simmer low and slow for 15-20 minutes.
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Just a Splash
After the beans have simmered add a splash of vinegar. This can be white, apple cider, red wine, and in our recipe, we used balsamic vinegar and omitted adding any sugar. Give it a gentle stir and its ready to serve. Oh, so good!
Are black beans good for you
Yes, they are! They are low in fat, contain iron and fiber, protein, vitamins, and are filling. Keeping you full and energized thus, help limit snacking. Delicious, filling, and good for you, that’s a win, win, win! Follow this link for additional information about Black Beans.
Freezing
Our Cuban black beans can be frozen for nearly 3 months. It isn’t a bad idea to double or triple our recipe. I always allow our beans to cool completely before dividing into serving portions. I make sure to include dinner-sized portions, but also divide up into single-serving portions. The single-servings help make up quick breakfast, lunches, and snacks!
De-frosting
I recommend allowing the beans to slowly defrost, prior to slowly reheating. If not, they will become refried Cuban beans. If you want to add them to soup for thickness and flavor, allow to defrost and then mash prior to adding to your soups or chili.
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Left-Overs
Here are some suggestions for what to do with left-over Quick Cuban Seasoned Black Beans:
- Re-heat and eat.
- As a pizza topping.
- Added to a green salad.
- Mash for re-fried beans
- Mash for a great dip, just add chips. Even better when you add in a few spoonfuls of our winter salsa, top with cilantro as garnish.
- As part of a seven-layer dip.
- As part of a soup base or mash to thicken the soup.
- I enjoy them in a heated tortilla with a few spoonfuls of black beans and my favorite cheese for a Cuban inspired burrito.
My grandfather was a master at throwing leftovers together with our breakfast.
Can you think of any more ideas for any left-overs?
Photography to Inspire You
Recipe
Quick Cuban Seasoned Black Beans
Ingredients
- 1 16 oz can of undrained black beans
- 1/2 large yellow onion, finely chopped
- 2 jalapeno peppers, seeded and finely chopped Option: use a bell pepper instead of jalapeno peppers
- 2 cloves Garlic, finely chopped or minced
- 1 Bay leaf
- 1/2 tsp Cumin
- 1/2 tsp Oregano
- 2 Tbsp Extra Virgin Olive Oil, for sauteing
- A splash of vinegar
- Salt and Pepper to taste
Instructions
- Heat extra virgin olive oil over medium heat and in a saute pan.
- Saute the finely chopped onion and jalapenos until the onions are softened and turning clear.
- Add minced garlic and saute for another minute.
- Add undrained beans, stir to blend.
- Add cumin, oregano, bay leaf, salt, and pepper to taste, stir to mix.
- Simmer for 10-15 minutes.
- Add a splash of vinegar We used Balsamic, but you could opt for white, apple cider, wine, or another of your choice. Stir gently to mix.
- Pour into a serving bowl and enjoy.
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