Print

Easy and Creamy Cuban Black Beans Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

This Easy and Creamy Cuban Black Beans recipe delivers a flavorful and hearty dish featuring a blend of bell peppers, jalapenos, aromatic spices, and tender black beans simmered to perfection. Enhanced with sherry vinegar and fresh herbs, it offers a comforting yet vibrant taste, ideal for pairing with brown rice or your favorite grains.

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
  • 1 can petite diced tomatoes (14.5 oz)

Liquids and Broth

  • 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

Herbs and Spices

  • 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

Other Ingredients

  • 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 the bay leaves. Mix thoroughly and set aside for later use.
  2. Sauté Aromatics: Heat a Dutch oven over moderate heat and add the minced onions, red bell peppers, green bell peppers, and jalapenos. Sauté for 7 to 10 minutes until the vegetables are tender and aromatic.
  3. Prevent Sticking: If the mixture begins to stick or dry out, add about 1 tablespoon of water to loosen the pan and prevent burning.
  4. Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic, cooking the mixture for about 30 seconds to a minute to deepen the flavors.
  5. Add Herbs and Liquids: Sprinkle the prepared herb and spice mix over the sautéed vegetables and stir for a few seconds to release their fragrance. Then add vegetable broth, drained black beans, sherry vinegar, diced tomatoes with their juices, bay leaves, and water. Stir well to combine.
  6. Simmer the Beans: Bring the pot to a boil, then immediately reduce the heat to a simmer. Cover with a lid and cook for 15 minutes, allowing the flavors to blend.
  7. Adjust Seasoning: After simmering, remove the lid and taste. Add cayenne pepper and any additional spices or salt as needed to suit your preference.
  8. Mash for Creaminess: Using a potato masher or fork, mash about one-third of the beans in the pot to create a creamy texture. Stir well and let the mixture simmer for an additional couple of minutes.
  9. Finish and Serve: Remove and discard the bay leaves. Serve the creamy Cuban black beans immediately over cooked brown rice or rice of choice, garnished with freshly chopped cilantro or parsley.

Notes

  • Use vegetable broth or water interchangeably depending on desired richness.
  • Adjust the amount of cayenne pepper to control heat level.
  • Mashing only a portion of the beans preserves a pleasant texture balance between creamy and whole beans.
  • Leftover beans can be refrigerated for up to 3 days and gently reheated.
  • For a smoky flavor, consider adding a small amount of smoked paprika as indicated.

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

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