These Cuban Style Black Beans are a low budget meal option that are so delicious you will want them on your regular meal rotation!
Ingredients and Variations
Ingredients: Black beans, water, chicken bouillon, white onion, green bell pepper, garlic, bay leaf, onion powder, Sazón, Mexican oregano, ACV, salt and pepper
Variations: Add some hot pepper or hot sauce, add in the seasonings you like, add in extra veg if you like red bell pepper and tomatoes are great in this as well. Any bean you prefer can be used, also meat can be added to make a heartier version, like smoked sausage, ground beef, ground sausage, canned pork or chicken.
Serve with toppings such as chopped onions, avocado, tomatoes, fresh cilantro, pickled jalapeños, cheese, sour cream, etc…
Note: These can be made starting with dry beans or the short cut version using canned beans.
Ingredients
1 lb black beans, dry or canned
1 medium white onion, chopped
6 cloves garlic, minced
2 tbsp Bacon grease or oil
1/2 large green pepper, chopped
1 leaf bay
2 cubes chicken bouillon
1 tsp Mexican oregano
11/2 tsp Onion powder
1 tsp pepper
salt to taste (at the end)
enough water to cover beans + (at least 2 quarts)
1 pckt Sazón *optional
4 cups cooked rice for serving
toppings: Avocado, onions, tomatoes, cheese, pickled jalapeños, sour cream…
Directions
- If using dry beans, soak overnight. drain and rinse.
- Cook onion, green pepper and garlic in oil or bacon grease for 3 minutes on medium heat, then add beans, water, bouillon, oregano, pepper, bay and onion powder. for dry beans – add enough water to cover and be 1-inch over beans, cook on medium-low for 2-4hour until beans are soft and cooked through. For canned beans – add enough water to cover and be 1/2-inch over beans, cook for and hour on low heat.
- Salt after they are cooked to your taste, (Adding salt before beans are cooked will make them cook uneven and have hard beans at the end)
- Serve beans over cooked rice and sprinkle your desired toppings over.
