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Quick Cuban Black Beans
10 minutes
25 minutes
Yield: 4
Steps
- Start the rice, according to the package instructions or use our Instant Pot rice method.
- Mince the onion and green pepper (chop them into a small dice). Mince the garlic.
- Remove the ribs and seeds from the jalapeño pepper and mince it.
- Use a strainer to drain the black beans over a glass measuring cup, reserving the can liquid. (No need to rinse.)
- In a large skillet, heat the butter and olive oil over medium high heat. Once melted, add the onion, bell pepper, jalapeño pepper, and garlic. Cook for 10 minutes, stirring occasionally until the onions are translucent and lightly browned. Add the beans, cumin, oregano, and kosher salt and stir to combine. Add 1/2 cup of the liquid from the black beans. Simmer 15 minutes until beans are tender.
- Chop the cilantro for the garnish. Serve the black beans warm with rice and garnish with chopped cilantro.
Notes
- *Note: The garnish we used was not traditional but added a little color: we diced a tomato and mixed it with some kosher salt and chopped cilantro.
Originally published at acouplecooks.com. Reproduced for personal collection.
