Cuban-Inspired Black Beans
These Cuban-inspired black beans are rich, jammy, and deeply satisfying.
Spoon them over rice, wrap them up in a tortilla, or serve alongside slow-roasted pork as a delicious side.
Want the perfect breakfast? Plate these up with a runny egg and a dash of cotija - you won't be disappointed.
- Author
- Brian Leigh
- Prep Time
- 10 minutes
- Cook Time
- 20-25 minutes
- Servings
- 4
- Category
Entree
- Cuisine
Americana
Ingredients
- 1 tablespoon olive oil
- 2 cans black beans (15-ounce cans), undrained
- ½ cup onion, minced
- ¼ cup pickled jalapeños, diced
- 2 cloves garlic, minced
- 1 tablespoon Somethin’ To Taco Bout seasoning
- 1 cup water
- 1 tablespoon pickled jalapeño liquid
Directions
- Heat a large saucepan or shallow dutch oven over medium heat, add the olive oil.
- Add the minced onion and cook until softened and translucent, about 4–5 minutes.
- Stir in the garlic, diced pickled jalapeños, and Somethin’ To Taco Bout. Cook for about 2 minutes, until fragrant.
- Add the undrained black beans, water, and pickled jalapeño liquid. Stir to combine.
- Bring to a boil, then cover, reduce heat to low, and simmer for 20–25 minutes.
- Taste and adjust seasoning as needed.For a bit more oomph, add an additional ¼ teaspoon of Somethin’ To Taco Bout and a small splash of the pickled jalapeño liquid to bump things up.The beans should be thick and jammy. If desired, lightly mash some of the beans against the side of the pan during the last few minutes of cooking for a thicker consistency.
