Serves 8
35 min
Cuban-Style Black Beans
Recipe GLPRb28ab5f957084e
A vibrant, savory side dish featuring tender black beans infused with sautéed onions, bell peppers, and garlic, finished with a hint of vinegar and herbaceous oregano. The beans are partially mashed to create a creamy texture while maintaining some whole beans for contrast. This authentic Cuban preparation is hearty, flavorful, and naturally plant-based.
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Ingredients
1/4 cup olive oil
1 large onion, chopped
1 large green bell pepper, cut into 1/2-inch pieces
6 large garlic cloves, chopped
1 tablespoon dried oregano
3 (15- to 16-ounce) cans black beans, rinsed and drained
3/4 cup vegetable broth or water
1 1/2 tablespoons cider vinegar
1 teaspoon sugar, optional
Directions
Warm the olive oil in a large, heavy-bottomed saucepan over medium heat. Once the oil is hot, add the chopped onion, bell pepper pieces, minced garlic, and dried oregano. Sauté this vegetable mixture, stirring occasionally, until the onions become translucent and the peppers begin to soften, approximately 5 minutes.
Reserve about 1 cup of the rinsed and drained black beans. Add them to the pan and, using the back of a fork, coarsely mash them against the side of the pan until they break down partially, creating a chunky paste.
Pour the remaining black beans along with the vegetable broth and cider vinegar into the saucepan. Stir well to combine all ingredients evenly.
Reduce heat to medium-low and allow the mixture to simmer gently, stirring occasionally, for about 15 minutes until the liquid reduces and the flavors meld together into a cohesive, creamy consistency.
Taste the beans and add the optional sugar if desired to balance the flavors. Season generously with salt and black pepper to suit your preference. Transfer to a serving dish and enjoy warm.
