Quick Cuban Style Black Beans

An image of black beans over white rice with two lime wedges, served on a white plate with a blue rim. The plate is set on a blue wood table with a beige linen and a fork to the top right.

Quick Cuban Style Black Beans

These quick Cuban style black beans (frijoles negros) start with canned beans and simple seasonings for an easy, flavorful side dish ready in 30 minutes.

Course Side Dish

Cuisine Cuban

Keyword black beans

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 173kcal

Author Elizabeth Rodriguez

Ingredients

2 (15 ounce) cans Black Beans, do not drain
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar
½ teaspoon Garlic Powder
½ teaspoon Dried Oregano
¼ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Pepper
⅛ teaspoon Cumin
Chopped Parsley for garnish – optional

Instructions

Add the black beans with the liquid (do not drain) to a saucepan.
Add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper and cumin to the saucepan. Stir well until combined.
Cover the saucepan and bring the black beans to a simmer over medium heat.
When they start to simmer, lower the heat to medium-low and cook for 20 minutes to allow the flavors to come together.
Keep the beans at a simmer, lower the heat if necessary. Stir occasionally to prevent them from sticking to the bottom of the pan, especially as they thicken.
Serve the beans with white rice and garnish with chopped parsley, if desired.

Notes

If the beans are too watery, uncover the saucepan and let them simmer for a few minutes so some of the liquid cooks off. Stir often, especially as they start to thicken.

If the beans are too thick, add 1 tablespoon of water at a time, stirring after each addition, until they reach the desired consistency and are warmed through.

Nutrition