Cuban Black Beans
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Ole“This is the second time I cook your black beans - they are great! Every time, I get so excited that I forget to take a picture before we dig in, so here is one of the empty dirty pot. 🥴” -
Dominic Goulding“Amazing recipe - thank you for sharing! My presentation left a little to be desired here (I was hungry) but they tasted great (I did some coriander rice on the side). I made a big batch of these and I use them in lots of stuff now - especially good in burritos :) Thanks again.”
Since my daughter stopped eating meat, I have been cooking more beans. I have tried all sort flavours of Japanese, Mediterranean, Indian, Middle Eastern, etc. But this is the biggest hit. Cuban!!!
Well…, I have never been to Cuba and never tasted real Cuban food. I just read some recipes and created my own version. This is the easiest possible way to cook yummy stewed Black Beans. And please note that pickled Jalapeños go very well with this dish.
Ingredients
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2 canned Black Beans *400 g x 2
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1 Red Onion *finely chopped
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1 Green Capsicum *finely chopped
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1-2 tablespoons Oil
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2 cloves Garlic *finely chopped
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1 cup Vegetable Stock OR Chicken Stock
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2 teaspoons Ground Cumin
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2 teaspoons Oregano
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Freshly Ground Pepper
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Parsley *finely chopped
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Pickled Jalapeños *optional
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4 servings Freshly Cooked Rice
Cooking Instructions
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1
Heat Oil in a frying pan over medium heat and cook vegetables for a few minutes.
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2
Drain the Black Beans if you like, then add to the vegetables.
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3
Add Stock, Ground Cumin and Oregano, bring to the boil, then reduce heat to simmer until the sauce thickens.
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4
Check the saltiness of the sauce, then season with Salt, Pepper and Lemon Juice.
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5
Sprinkle plenty of finely chopped Parsley and enjoy with Rice. You may wish to drizzle extra Lemon Juice over when eat.
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