Cuban-Style Black Beans (Easy Recipe) (Edit recipe)

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Cuban-style black beans are the perfect companion to a bowl of white rice! Here is an easy recipe for making this traditional dish in a fraction of the time. I use canned beans to make the process much quicker and infuse the broth with sofrito, fresh herbs and spices for the most delicious beans you’ll ever taste!

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 4

Ingredients

15.5 oz Black Beans, canned with liquid
1 tsp Canola Oil
0.25 cup Puerto Rican Sofrito (click for recipe)
0.25 cup Tomato Sauce
1.5 cups Water
0.5 Tbsp Chicken Boullion (Better Than Boullion concentrate)
1 tsp Healthy Rican Adobo
0.5 tsp Healthy Rican Sazón
0.25 tsp Onion Powder
0.25 tsp Garlic Powder
0.25 tsp Ground Cumin
0.25 tsp dried Oregano
1 clove Garlic, crushed
1 tsp Red Wine Vinegar
1 tsp Granulated White Sugar
1 whole Bay Leaf
0.5 whole Onion, optional
0.5 whole Bell Pepper, optional
2 sprigs Cilantro, optional
0.25 cup Ham Steak, diced

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place a pot or caldero over medium heat. Add oil and diced ham, if using. Sauté ham until golden brown.
Add sofrito, tomato sauce, and chicken bouillon. Cook until fragrant, about 2 minutes.
Add beans, water, seasonings and stir to combine.
Add bay leaf, onion, bell pepper, cilantro sprigs and bring to a boil. Cover the pot and reduce heat to low. Simmer for about 15 minutes.
Remove bay leaf, onion, bell pepper and cilantro sprigs. Add crushed garlic, red wine vinegar, and sugar. Stir well.
Cover and allow to cook on low heat about 5-10 minutes more. Serve and enjoy!
TIP: if your bean broth is too thin, take a small scoop of beans and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.

Notes

Tips:

If your bean broth is too thin, take a small scoop of beans from the pot and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.
If your bean broth is too thick, add a splash of water and stir until well combined. Adjust seasoning, if necessary.
If your beans are too salty, add water. If this thins out the broth too much follow step 1.
If your beans are too bland, add adobo and/or other seasonings as necessary. Adding seasoning little by little is key! Fixing bland beans is easier than fixing salty beans.

How to make black beans from scratch? (Soaking method)

First, rinse the dry beans thoroughly and then soak them in a pot full of water overnight. If you’re using a 12-ounce bag of beans, you will need 4 cups of water. Please note, the beans will expand while they soak. The next day, drain the beans and then add 5 cups of clean water to the pot. Bring to a boil and cook for about one hour, covered, and stirring occasionally. Once the beans are tender, you can continue with the recipe as is.

Healthy Rican Discount:

I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	336
Fat:	3 g
Carbohydrates:	57 g
Protein:	22 g
Cholesterol:	7 g
Sodium:	702 mg
Fiber:	14 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.