Cuban Black Beans

Rice and beans is always a favorite side dish in our family. Though every Cuban woman has a different recipe for it this is mine.

Category: Side Dish

Cuisine: Cuban

☆☆☆☆☆

1 review

Ready in 1 hour

by JerseyBlue

Ingredients

2 cans Black beans

1/2 Yellow onion minced

1/2 Green pepper minced

1/2 Red bell pepper minced

3 cloves Garlic minced

2 packets Goya Sazon

1 teaspoon Red wine vinegar

1 teaspoon Dry white wine

1/2 teaspoon Granulated sugar

1/2 teaspoon Cumin

1 Bay leaf

1 teaspoon Garlic powder

1 teaspoon Onion powder

2 tablespoons Dried oregano

Salt and pepper to taste

30 ounces Water

Directions

Combine vegetables in a food processor and pulse until minced. Sauté until onions are translucent. Add beans and water and cook on low/medium heat for one hour. Ladle over rice or set aside for other uses, like tacos, or for black bean and corn salsa.

Reviews

☆☆☆☆☆

I use the same recipe to make lack bean soup. I just add 15 ounces more water, a beef bouillon cube, and serve with sour cream, like wedge and chopped cilantro.

JerseyBlue

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