Cuban Black Beans

This is a Cuban classic. There are many variations. Like the Italian tomato sauce, every cook has their own method.

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 1 large green pepper, finely chopped
• 1 ajecito chili pepper, minced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 3 (15 ounce) cans black beans, drained and rinsed
• 1 tablespoon dried oregano
• 1 teaspoon salt

METHOD

Heat oil in a medium skillet. Stir in onions and cook over medium-low heat for 10 minutes.

When onions are translucent, add green pepper, ajecito, garlic and cumin. Turn heat up to medium. Cook, stirring, another ten minutes.

Stir in the black beans, oregano and salt. Cook just until beans are heated.

Serve over white rice.

Serves: 4 - 6

recipe from www.inmamaskitchen.com

Contributor: Ernesto Ortiz for Sylvia Ortiz

back to article on cuban cooking

top of page