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Cuban Black Beans

Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Servings: 6
Author: David Buckingham

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".