This recipe wasn’t supposed to be quick. I was originally going to make a fresh pot of beans with and 8 hour soak time and an hour and a half cook time. Then I realized that cooking all day isn’t everyones idea of fun. Its just mine. So I decided to show you how to “dress up” canned beans.
I actually didn’t start from canned beans here. When I broke my arm my mom bought me an instant pot- the best gift ever- because I couldn’t chop very well or do much in the kitchen. So I’d just chuck poorly chopped veggies and lentils in the instant pot and have lentil soup more times per week than I’d care to admit. But since I’ve had the instant pot I’ve resolved to cook my own beans to cut down on my waste. It seemed like a big step but with a pressure cooker, beans only take about 15 minutes to cook. So I started with freshly cooked beans. I only cooked them in water- with no salt. So feel free to either cook your own beans or open up a couple cans and proceed with this recipe.
Its packed full of so much flavor. Honestly, the first bite I had of these beans blew my mind. it makes a big pot, but I like to have leftovers for lunches throughout the week. But if you want cut this recipe in half, feel free!
30 Minute Cuban Black Beans
- 1 Tbsp Olive Oil
- 1 1/4 Cup Onion Small Dice
- 1 1/4 Cup Green Bell Pepper Small Dice
- 1 Carrot Peeled and Diced (approx 1/3 Cup)
- 1 Rib of Celery Small Dice (1/2 Cup)
- 4 tsp Minced Garlic
- 1 tsp Ground Cumin
- 1 1/2 tsp Oregano
- 2 Bay Leaves
- 10 Cilantro Stems-- tied into a bundle for easy removal
- 1 1/2 - 2 1/2 Cups Vegetable Stock*
- 6 Cups Cooked Black Beans 2-28 oz cans if using canned
- Salt and Black Pepper to Taste
- In a large sauce pan or Dutch oven over medium high heat, combine oil, onion, bell pepper, carrot, celery and garlic. Cook over medium high heat, stirring occasionally with a wooden spoon, for 7-10 minutes or until the vegetables are starting to brown. Add the cumin, oregano and bay leaves into the onion and pepper mixture and cook stirring frequently for 1-2 minutes.
- Add 1 1/2 Cups of vegetable stock, scraping the bottom of the pan with the wooden spoon to release any bits that are stuck to the bottom. Add the cilantro stem bundle.
- Add the beans into the pot an stir. Here you can either add the last cup of stock or not- it depends on how thick you like your beans. Lower the heat to medium low and let the beans simmer, stirring occasionally for about 20 minutes. Serve warm, with rice + veggies, or in tacos or as a side dish to pretty much anything.
Let me know if you like this recipe and how you ate these bangin beans.