Cuban-Style Black Bean Recipe

My cuban-style black bean recipe is an easy side dish packed with nutrients (and flavor!). Minimal prep work and vegan/vegetarian friendly!

Course Side Dish

Cuisine American, central american

Prep Time 8

Cook Time 35

Total Time 43

Servings servings (about ⅓ cup per serving)

Calories 108kcal

1 Tablespoon cooking oil I use avocado oil
½ cup (70 g) finely chopped red onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon table salt
¼ teaspoon chili powder
2 15 oz (850 g) cans black beans rinse and drain one can (do not rinse/drain the other)
4 oz (113 g) can mild green chiles (may substitute 1 finely chopped jalapeno, seeds and ribs removed)
½ cup (120 ml) chicken broth (may substitute vegetable broth)
1-2 Tablespoons fresh-squeezed lime juice optional

Add oil to a medium-sized pot over medium heat.
1 Tablespoon cooking oil
Once oil is shimmering, add onion and stir frequently until softened (about 5 minutes).
½ cup (70 g) finely chopped red onion
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
2 teaspoons minced garlic
Sprinkle the cumin, salt, and chili powder over the onion/garlic and stir briefly to combine.
1 teaspoon ground cumin, ¼ teaspoon chili powder, 1 teaspoon table salt
Add the black beans, and chiles and stir well.
2 15 oz (850 g) cans black beans, 4 oz (113 g) can mild green chiles
Slowly drizzle in broth and stir well. Bring to a simmer and let simmer until thickened, about 30 minutes.
½ cup (120 ml) chicken broth
Taste-test and add more salt if needed. If desired, stir in a squeeze of fresh lime juice before serving (recommended). Serve warm.
1-2 Tablespoons fresh-squeezed lime juice

Store in an airtight container in the refrigerator for up to 5 days.