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Easy and Creamy Cuban Black Beans Recipe

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★★★★★

4.7 from 61 reviews

This Easy and Creamy Cuban Black Beans recipe offers a flavorful and hearty dish made with a medley of sautéed vegetables, aromatic herbs, and spices, slowly simmered to create a creamy texture. Perfect served over rice and garnished with fresh cilantro or parsley, it’s a comforting and nutritious meal inspired by traditional Cuban cuisine.

Ingredients

Scale

Vegetables and Aromatics

  • 1 small jalapeno pepper, minced
  • ½ cup red bell pepper, minced
  • ½ cup green bell pepper, minced
  • 1 cup yellow onions, minced
  • 1 tbsp garlic, finely minced

Liquids

  • ½ cup vegetable broth
  • ½ cup water (or broth)
  • 2 tbsp water (as needed during sautéing)

Canned Goods

  • 1 can petite diced tomatoes (14.5 oz)
  • 2 cans black beans, drained and rinsed (15.5 oz each)

Herbs and Spices

  • 2 tbsp dried minced onion flakes
  • 2 bay leaves
  • ¼ tsp oregano
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • ½ tsp sea salt, or more to taste
  • ⅛ – ¼ tsp cayenne pepper

Other

  • 1 tbsp tomato paste
  • 2 tsp sherry vinegar
  • Chopped fresh cilantro or parsley for garnish
  • Cooked brown rice or rice of choice, for serving

Instructions

  1. Prepare Herb and Spice Mixture: In a small bowl, combine all the dried herbs and spices except for the bay leaves and that will be added during simmering. Set aside for later use.
  2. Sauté Vegetables: In a Dutch oven over moderate heat, add the minced onions, red bell peppers, green bell peppers, and jalapeños. Sauté for 7-10 minutes until the vegetables become tender. If they start to stick or look like they might burn, add about a tablespoon of water to prevent this.
  3. Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic into the sautéed vegetables and continue to sauté for about 30 seconds to a minute, allowing the flavors to meld and the garlic to release its aroma.
  4. Add Herbs, Broth, and Tomatoes: Add the prepared herb and spice mixture to the pot and sauté briefly to release the fragrances, then add the vegetable broth, sherry vinegar, diced tomatoes with their juice, bay leaves, black beans with their liquid, and water.
  5. Simmer the Beans: Stir the mixture well and bring it to a boil. Immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.
  6. Adjust Seasoning: After simmering, remove the lid and taste the beans. Add cayenne pepper and adjust any additional spices or salt according to your preference.
  7. Mash Beans for Creaminess: Using a potato masher or fork, gently mash about one-third of the beans to create a creamy texture. Stir the mixture well and let it simmer uncovered for another couple of minutes.
  8. Remove Bay Leaves and Serve: Discard the bay leaves, then serve the creamy Cuban black beans immediately over cooked brown rice or your rice of choice. Garnish with freshly chopped cilantro or parsley for a fresh finish.

Notes

  • For a spicier dish, increase the amount of jalapeño pepper and cayenne pepper.
  • If you prefer a thicker consistency, mash more beans to your desired creaminess.
  • Use vegetable broth for added depth of flavor, or water if you prefer a lighter bean dish.
  • Leftovers can be stored in the refrigerator for up to 3 days and warmed before serving.
  • For added protein, consider serving with a side of grilled chicken or fish, if not vegetarian.

Keywords: Cuban black beans, creamy black beans, easy black beans, Cuban cuisine, vegetarian black beans, black beans recipe

Find it online: https://www.cheftara.com/easy-and-creamy-cuban-black-beans-recipe/