Cuban Style Black Beans
A simple but flavorful black bean side dish flavored with onion, red bell pepper, garlic, cumin, oregano and tomatoes.
Yield: 10 servings, 1/3 cup each
| Ingredient | Measure |
|---|---|
| Olive Oil | 2 Tbsp |
| Onion, 1/4" dice | 1 cup |
| Red Bell Pepper, 1/4" dice | 3/4 cup |
| Garlic, minced | 1 Tbsp |
| Cumin | 2 1/4 tsp |
| Oregano | 1 Tbsp |
| Contadina® Diced Tomatoes in Tomato Juice | 2/3 cup |
| Black Beans, with liquid | 4 1/2 cups |
We suggest serving in our Cuban Picadillo Bowl.
This recipe also works with Contadina® Crushed Tomatoes.
For smoky Mexican flavor, replace the red bell pepper with poblano peppers and add chipotle pepper seasoning.
For a BBQ Smokehouse twist, replace olive oil with rendered bacon fat and garnish with crumbled bacon.
Directions:
- Heat oil in a sauce pan. Sauté onion and pepper for about 5 minutes.
- Add garlic and continue cooking until garlic is fragrant.
- Add cumin, oregano and tomatoes. Stir to combine.
- Add black beans and bring to a simmer. Reduce temperature and cook until some of the liquids have reduced. Hold hot for service.
- Heat oil in a sauce pan. Sauté onion and pepper for about 5 minutes.
- Add garlic and continue cooking until garlic is fragrant.
- Add cumin, oregano and tomatoes. Stir to combine.
- Add black beans and bring to a simmer. Reduce temperature and cook until some of the liquids have reduced. Hold hot for service.
