Cuban black beans
Get your Latin groove on with these Cuban-inspired, black beans tee A lot of flavor (A lot of flavor)! Easy to prepare and ready in 20 minutes, but don’t let that fool you, there is a lot of flavor in these beans. Healthy, high in fiber, vegan, gluten-free, inexpensive and Tasty!
I love to mix and match Latin dishes from different countries of Central and South America to create dishes with a Latin fusion. Try this out with some Latin favorites like Coriander and lemon riceAnd the Barbacoa beefAnd the Sweet Barbacoa PorkAnd the Mexican slow cooked pork carnitasAnd the Pernelle slow cooked, And the Delicious chicken, For example, but not limited.
This is the recipe I go to on busy weekend nights when I don’t have time to make dried beans. Tommy loves them so I make them very much.
Cuban fast black beans
- 2 Teaspoon olive oil
- 1/2 Onion
- 2 pink garlic
- 2 green onion
- 2 Tablespoon Red pepper
- 3 Tablespoon coriander
- 15th ounce Black beans canAnd the Not draining (I prefer Joya)
- 1/2 cup WaterAnd the Or more if needed
- 1 Bay leaf
- Little cuminAnd the To savor
- a pinch spices
- 1 Teaspoon Red wine vinegar
- Salt and black pepper to taste
Chop the onion, garlic, green onion, red pepper and coriander in a small grinder from the food processor.
Add oil to a medium saucepan over medium heat.
Add the vegetables to the saucepan and fry until soft, about 3 minutes.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
Reduce the heat and cover, and let it simmer for 15 minutes, stirring occasionally (adjust the water as needed).
Taste the salt and serve.
service: 1/ 2 cupAnd the Calories: 114CaloriesAnd the Carbohydrates: 20GAnd the protein: 7GAnd the Fat: 3GAnd the the basic: 6G
Blue Smart Points: 1
Green Smart Points: 3
Purple Smart Dots: 1
Points +: 3
Key words: Less than 30 minutes, vegetarian meals