Name: Easy and Creamy Cuban Black Beans Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Cuban
Ingredients: 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; 1 can petite diced tomatoes (14.5 oz); ½ cup vegetable broth; ½ cup water (or broth); 2 cans black beans, drained and rinsed (15.5 oz each); 2 tbsp dried minced onion flakes; 2 bay leaves; ¼ tsp dried 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; 1 tbsp tomato paste; 2 tsp sherry vinegar; Chopped fresh cilantro or parsley for garnish; Cooked brown rice or rice of choice, for serving

Ingredients

1 small jalapeno pepper, minced

½ cup red bell pepper, minced

½ cup vegetable broth

½ cup green bell pepper, minced

½ cup water (or broth)

1 cup yellow onions, minced

1 tbsp tomato paste

1 tbsp garlic, finely minced

2 tsp sherry vinegar

1 can petite diced tomatoes (14.5 oz)

2 cans black beans, drained and rinsed (15.5 oz each)

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

Chopped fresh cilantro or parsley for garnish

Cooked brown rice or rice of choice, for serving

Instructions

Step 1: In a small bowl, combine all the dried herbs and spices except the bay leaves. Mix well and set aside.

Step 2: Heat a Dutch oven over moderate heat and sauté the minced onions, red bell pepper, green bell pepper, and jalapeno for 7–10 minutes until tender.

Step 3: If the vegetables start to stick or brown too quickly, add about a tablespoon of water to prevent burning.

Step 4: Stir in the tomato paste and minced garlic, then sauté for about 30 seconds to release their aroma.

Step 5: Add the herb and spice mixture and sauté briefly to release their fragrance. Then pour in the vegetable broth, reserved black bean liquid (if any), sherry vinegar, diced tomatoes, bay leaves, and the additional water.

Step 6: Stir well to combine and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 minutes.

Step 7: Remove the cover after 15 minutes and taste for seasoning. Add cayenne pepper and adjust any other spices as preferred.

Step 8: Use a potato masher or fork to mash about one-third of the beans, creating a creamy texture while leaving some beans whole. Stir well and simmer uncovered for a couple more minutes.

Step 9: Remove and discard the bay leaves. Serve the beans immediately over cooked rice, garnished with fresh cilantro or parsley.

Tips & Variations

For extra depth, sauté the vegetables in a bit of olive oil before adding liquids.

Use homemade black beans or low-sodium canned beans to control salt levels.

Add a squeeze of fresh lime juice at the end for a bright, tangy finish.

Serve with warm tortillas or crusty bread for a different serving option.

Storage

Store leftover beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the beans have thickened too much. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe vegan?

Yes, this recipe is naturally vegan using vegetable broth and plant-based ingredients.

How can I adjust the spice level?

Reduce or omit the jalapeno and cayenne pepper to lower the heat. To increase spice, add more cayenne or fresh hot peppers to taste.