Best Easy Cuban Black Beans Recipes

Easy Cuban Black Beans image

Provided by Chef Regina V. Smith

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup olive oil (preferably Spanish olive oil)
2 garlic cloves, finely chopped
1/2 small red onion, finely chopped
1 medium green pepper, seeded and finely chopped
1/3 cup chorizo sausage, chopped (approx. 1/2 a sausage)
1/2 cup canned tomato, drained and chopped
2 (16 ounce) cans black beans
1/2 cup chicken stock
1 teaspoon ground cumin
1/4 teaspoon hot sauce
1 tablespoon red wine vinegar
salt & freshly ground black pepper
4 green onions, chopped (for garnish)

Steps:

Drain one can of black beans and discard the liquid. Save the liquid from the other can of beans, and set it aside.
In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant; then add the garlic, red onion, green pepper and chorizo. Cook onion is tender, stirring frequently, about 10 minutes.
Add the chopped tomatoes and cook another 10 minutes.
Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar. Stir to blend. Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
Garnish with green onions and serve.

Nutrition Facts : Calories 576.1, Fat 35.7, SaturatedFat 6.8, Cholesterol 17.5, Sodium 334.4, Carbohydrate 45.5, Fiber 15.7, Sugar 2.6, Protein 20.9

Easy Cuban Black Beans image

Provided by Martha Stewart

Number Of Ingredients 13

5 tablespoons olive oil
2 medium onions, finely diced
4 cloves garlic, minced
2 green bell peppers, finely diced
4 cans black beans with juice (15 1/2 ounces each )
1 1/2 cups canned black-bean puree
5 dried bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
Salt and freshly ground black pepper
1 tablespoon white vinegar
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons finely diced red pepper, for garnish (optional)

Steps:

Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.
Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.
Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.