Cuban Beans My Way Recipe

Name: Cuban Beans My Way
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces black beans (I use Goya or the organic black beans from Whole Foods bulk bins); 2 bay leaves; 1 red onion (1/3 left whole, the other 2/3 chopped); 1 green bell pepper (1/2 left whole, 1/2 chopped); 1/4 cup plus 3 t olive oil; 1 red bell pepper, chopped; 5 cloves garlic, chopped; 1 teaspoon oregano; 3 medium carrots, chopped; 2 tablespoons balsamic vinegar; 2 tablespoons soy sauce (low sodium); generous fistful of cilantro, chopped; salt and fresh ground pepper as needed; hot sauce on top!

Servings: persons

16 ounces black beans (I use Goya or the organic black beans from Whole Foods bulk bins)
2 bay leaves
1 red onion (1/3 left whole, the other 2/3 chopped)
1 green bell pepper (1/2 left whole, 1/2 chopped)
1/4 cup plus 3 t olive oil
1 red bell pepper, chopped
5 cloves garlic, chopped
1 teaspoon oregano
3 medium carrots, chopped
2 tablespoons balsamic vinegar
2 tablespoons soy sauce (low sodium)
generous fistful of cilantro, chopped
salt and fresh ground pepper as needed
hot sauce on top!

1
Place the beans in a medium-large pot and cover with cold water. The water should come up about 2 inches above the beans. Soak overnight.
2
Heat pot on medium/high heat. (Note: the Cubans don't discard the soaking water, nor do they skim the foam off the top). Add the bay leaves, half of the green bell pepper (whole) and 1/3 of the whole red onion. Simmer uncovered until beans are cooked but still toothsome (~40 minutes). If the beans seem to be getting dry, add more water.
3
Discard bay leaves, pepper, and onion. In a saute pan (I like to use my wok), heat 1/4 c. olive oil. Add onion and garlic, cooking until fragrant (~3 minutes). Add bell pepper and oregano. Cook until softened, then add to beans.
4
Heat remaining 3 T of olive oil and saute carrots until tender-crisp. Add to beans.
5
Season beans with vinegar, soy sauce, and cilantro. Taste and adjust seasonings accordingly, adding fresh ground pepper and salt, if necessary. Sometimes a batch of beans needs a little more soy sauce or a little more vinegar. Serve over rice with hot sauce (I like Cholula!).

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 16 ounces black beans (I use Goya or the organic black beans from Whole Foods bulk bins), 2 bay leaves, 1 red onion (1/3 left whole, the other 2/3 chopped), 1 green bell pepper (1/2 left whole, 1/2 chopped), and more.

Yes, Cuban Beans My Way falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cuban Beans My Way

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