Best Quick Cuban Black Beans Recipe – Step by Step Guide:- Cuban black beans are a staple ingredient in Caribbean cooking and have been used for generations. It is well acknowledged that these beans possess a savoury flavour and a meaty consistency, which makes them an indispensable component of Caribbean cuisine.Â
Best Quick Cuban Black Beans Recipe – Step by Step Guide
This recipe is ideal for a delectable evening meal or as a side dish for your favourite dishes that are influenced by Latin cuisine because it can be prepared in a short amount of time and requires little effort if you follow the instructions. Not only does it make it possible to preserve the essence of traditional Cuban cooking, but it also shortens the amount of time that is spent boiling the components.
Ingredients
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Optional garnishes: chopped fresh cilantro, diced onion, lime wedges
Also see : Sumac Roasted Potatoes With Tahini Dipping Sauce Recipe
InstructionsÂ
Over medium heat, bring the olive oil to a simmer in a large skillet. Saute the chopped onion and garlic for about three to four minutes, or until the onion and garlic have become fragrant and have softened. Cumin powder, dried oregano, and bay leaf should be stirred in, and then the spices should be cooked for one more minute to toast them.
The black beans should be added to the skillet after they have been drained and washed, and then stirred to incorporate with the onion and spice mixture.
Vinegar made from red wine should be added, and then salt and pepper should be added to taste.
Bring the beans to a simmer over low heat and allow them cook for ten to fifteen minutes, stirring them occasionally, until they are completely heated through and the flavours have merged. To prepare the dish, remove the bay leaf. If preferred, garnish with fresh cilantro that has been chopped, onion that has been sliced, and lime wedges.
Nutrition
- Serving size: 1/2 cup
- Calories: 120
- Total Fat: 3 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 280 mg
- Total Carbohydrates: 18 g
- Dietary Fiber: 6 g
- Sugars: 1 g
- Protein: 6 g
Tips
In addition to the onion and garlic, you can also use a chopped bell pepper for an additional layer of flavour. If you would want the consistency to be more smooth, you can partially mash some of the beans using the back of a spoon or a potato masher.
Wasted food You may keep Cuban black beans in the refrigerator for up to three to four days if you store them in an airtight container. Alternatively, you can freeze them for extended storage.
FAQ
Q.1) Can I use dried black beans instead of canned?
There is no problem with using dried black beans; however, before you can proceed with this recipe, you will need to soak them for a full night and then cook them in accordance with the instructions on the package.
Q.2) Can I make this recipe in a slow cooker?
Unquestionably! All that is required is to put all of the ingredients into a slow cooker and cook them on low for six to eight hours or on high for three to four hours.
Q.3) Are Cuban black beans spicy?
If you prefer a bit of heat, you can always add chopped jalapenos or a pinch of cayenne pepper to this dish. However, this recipe does not have a spicy flavour. Adjust the level of heat to your personal preference.
