When we lived in South Florida for a year, I became pretty hooked on Cuban food. I already have an legitimate addiction to black beans given I was raised by a Guatemalan woman, so our time in So. Fla didn’t help. Although the Cubans make their beans differently from ours, I can honestly say that they are almost as good! (I’m a little biased though.)
Typically they soak the dried beans overnight and let them cook low and slow all day, as does my grandmother, but I just don’t have time (or patience) for that. This way is a quick and easy method for making tasty beans for a side dish to many meals. Enjoy!
- 1-16 oz can low sodium, whole black beans- UNDRAINED!
- 1 tbsp. EVOO
- 1/2 cup yellow or white onion, diced
- 1/2 cup green or red bell pepper, diced
- 2 cloves garlic, rough chopped
- 2 tsp white distilled vinegar
- 1.5 teaspoons ground cumin
- 1/2 tsp- 3/4 tsp sea salt
- 1/4 tsp ground black pepper
- Take about one cup of beans and mash them to make a chunky paste. Set aside.
- Heat olive oil in a medium sized saucepan over medium high heat. Sauté onions and green pepper until onions are translucent. Add in the garlic and sauté another minute or so.
- Stir in the mashed beans, and remaining whole beans and liquid in the can. Add in the cumin, salt and pepper. Cover and simmer on low heat for 20 minutes.
- Uncover and stir in vinegar. Let cook uncovered 5 more minutes.