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Quick Cuban Black Beans

Author Coco and Ash

Ingredients

  • 2 15.5 ounce cans of Goya black beans (not black bean soup)
  • 2 tablespoon olive oil
  • ¼ cup chopped yellow onion (about half a small onion)
  • ¼ cup chopped green bell pepper (about half a small green pepper)
  • 1 large garlic clove - minced
  • ½ cup water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ½ teaspoon sugar
  • 1 teaspoon white vinegar

Instructions

  • Add both cans of beans (NOT drained or rinsed) and the ½ cup of water to a saucepan and heat over medium/low heat.
  • While your beans are heating, add your olive oil, onions, peppers, and garlic to a separate small skillet and heat over medium heat until everything is soft and translucent. (about 5-7 minutes)
  • Once your beans are warmed and the vegetables are soft, take a slotted spoon and get a spoonful of beans (let the liquid drain out) and add the spoonful of beans to the skillet with the vegetables. (should be about ½ cup of beans but it doesn't need to be exact at all) 
  • Take the beans and vegetable mixture and press it down as much as possible to make a paste. I use a wooden spoon for this to make it easier. It's ok if not everything is completely smushed but you just want to incorporate the beans and vegetables together as much as possible. 
  • Once everything is incorporated, take everything from the skillet (beans and vegetables) and add it into the pot with the remaining beans. 
  • Add the rest of your seasonings to the pot. (Salt, pepper, cumin, oregano, sugar, vinegar.) Stir together and cook on medium/low heat for another 5 minutes and your done!