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cuban black beans

(9 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

As simple as this recipe is to make, it sure does pack a lot of flavor. The tomato paste adds an additional layer of flavor that you won't get with other basic recipes for cooked black beans. It's makes a great side dish to serve with nearly any Cuban-themed dinner.

(9 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Saute

Ingredients For cuban black beans

  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, minced
  • 1/2 cup
    chopped yellow onion
  • 1
    scallion/green onion, chopped
  • 1/2 cup
    chopped red bell pepper
  • 1
    bay leaf
  • 1 Tbsp
    unsalted tomato paste
  • 1 tsp
    ground cumin
  • 1/2 c
    low-sodium chicken broth
  • 1 tsp
    red wine vinegar (apple cider vinegar can be used)
  • 1 (15-oz) can
    black beans, rinsed and drained
  • 3 Tbsp
    fresh cilantro, chopped
  • salt, to taste
  • black pepper, to taste

How To Make cuban black beans

  • 1
    Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add the garlic, onion, scallion, bell pepper and bay leaf; and sauté for 3 minutes or until onions are softened.
  • 2
    Stir in the tomato paste and cumin, and cook for 30 to 60 seconds (which allows the natural sugars to caramelize a bit, which produces a deeper, richer flavor).
  • 3
    Add broth, vinegar, and beans, and cook for 4 to 5 minutes or until the beans are heated throughout. Season with salt and pepper.
  • 4
    Remove from heat, and stir in chopped cilantro. Remove bay leaf, and serve immediately while beans are still hot.
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