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Cuban Black Bean for Amazing Spring Food

Cuban Black Beans are fresh, hearty, and full of warm flavor. Simmered with garlic, cumin, and lime, they’re creamy, bright, and perfect for spring. Easy, healthy, and budget friendly, this dish is ideal for rice bowls or simple meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Cuban
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Beans
  • 2 cups cooked black beans or 2 cans, drained and rinsed
Vegetables and Seasoning
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 small green bell pepper diced
  • 1 bay leaf
  • 1 cup vegetable broth or water
  • 1 lime juiced
  • salt to taste
  • black pepper to taste
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Large Pan
  • Wooden Spoon

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft and translucent.
  2. Add the minced garlic and diced green bell pepper. Cook for 2 minutes until fragrant.
  3. Stir in the ground cumin and dried oregano, coating the vegetables evenly with the spices.
  4. Add the black beans, bay leaf, and vegetable broth. Stir gently and bring to a soft simmer.
  5. Cover and cook for 15 to 20 minutes, stirring occasionally, until slightly thickened.
  6. Remove the bay leaf. Lightly mash a few beans with the back of a spoon to create a creamy texture.
  7. Season with salt and black pepper to taste. Stir in the fresh lime juice.
  8. Garnish with chopped fresh cilantro before serving.

Notes

For a smoky flavor, add a pinch of smoked paprika. These beans taste even better the next day and are perfect for meal prep. Serve over rice, quinoa, or in burrito bowls with fresh vegetables.