Cuban Black Beans
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 yellow onion medium, diced
- 1 green bell pepper diced
- 4 garlic cloves minced
- 1 bay leaf
- 1 1/2 tsp kosher salt
- 1 tsp oregano
- 1/2 tsp fresh ground pepper
- 1/4 tsp ground cumin
- 2 black beans, canned including liquid
- 1 green onion sliced thinly
Instructions
- In a large skillet, over medium heat, add oil. Once heated, add onions and green peppers and sauté until translucent and light golden.
- Add garlic and sauté for 1 minute, or until fragrant.
- Add kosher salt, oregano, fresh ground pepper, ground cumin and bay leaf. Mix well and sauté for 1 minute.
- Add black beans, mix well, and cook, stirring occasionally to prevent sticking. Cook until warmed through.
- Serve over rice or baked potato. Garnish with sliced green onions.
Notes
Adapted from “Black Bean Soup (Frijoles Negros)” in “The Columbia Restaurant Spanish Cookbook”.