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Cuban Black Beans

Cuban Black Beans

25 min

Cuban Black Beans are the perfect accompaniment to beef, chicken, or pork but are also hearty and delicious enough to stand all on their own. Paired with rice, they’re the ultimate meatless weeknight meal. Prep the vegetables and steam the rice over the weekend and this comes together in under 20 minutes on your busiest weeknight.

Nutrition Notes

Pairing the beans with brown rice at mealtime provides all of the amino acids necessary to build a “complete protein”. And the vitamin C in the bell pepper and tomatoes increases your body’s ability to absorb the iron found in the beans and brown rice.

  • 2 Tbsp olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 2 tsp chili powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 14.5 oz can diced tomatoes with juice
  • 2-14.5 oz cans of black beans (drained)
  • 1/3 cup water
  • bay leaf
  • 1/4 cup chopped cilantro
  • Kosher salt and pepper
  • Cooked brown riceĀ 

In a medium saute pan over medium heat, saute onion and red bell pepper in olive oil for 5 minutes, or until onions are slightly soft.

Stir in the garlic and spices and cook for 30 seconds more.

Add tomatoes, black beans, water and bay leaf. Bring to a simmer and continue cooking until mixture thickens, about 10 minutes.

Remove bay leaf and stir in cilantro. Season to taste with salt and pepper. Serve over brown rice.

Meal Prep Tips

Chop the onions and peppers up to 4 days in advance. Store tightly covered in the fridge. Steam the brown rice up to 4 days in advance.

This recipe is simple enough to make-ahead over the weekend to eat during the week, for up to 4 days.

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