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This isn’t the fanciest post because I had my friends come over to cook this recipe and I completely forgot to take any photos. Classic newbie blogger move. But honestly, if I was too busy enjoying myself to remember to take photos, I’m not mad about it. Time spent with friends after yet another exam is time well spent in my book.
I have cooked these beans with white rice (sometimes brown when I’m on a health kick) for my whole life. It’s one of those things I don’t need a recipe for and I just need to taste as I go. So when a friend asked me to teach her I knew I needed her and anyone else interested to come watch. No way could I write out my black beans recipe clearly. They had to see what I did in person.
And it’s not complicated! The reason I can do it from memorization is because it is such a simple recipe. I don’t use dry black beans (sorry not sorry) which cuts down on time and hassle. I’ve tried it from scratch and I didn’t think it changed the flavor enough for the time it took. So canned it is!
The cans, though, are important. I use one can plain black beans and one can of black bean soup. I usually use Goya Black Beans for both cans, but it’s not a must. The black bean soup is often in the International Foods Aisle and you want it to say that they added some oil and onion and pepper. Using a can of each gives you the best consistency of beans for serving over rice, meaning there’s some sauce, but not too much sauce.
This recipe calls for Mojo, again. This is why I always have some in my fridge! Like I’ve mentioned in other recipes, you can usually find this in the International Foods aisle. If you live somewhere without a significant Hispanic population you may have to order it online or find it at a Latin grocery. I promise it’s worth it.
The rest is pretty simple, but oh so flavorful! I even converted my roommate to eating black beans!
Cuban Black Beans
Flavorful black beans made for serving over white rice
- 1 tbsp olive oil extra virgin
- 1/4 cup green bell pepper chopped
- 1/4 cup yellow onion chopped
- 1 tbsp garlic minced
- 2 tbsp mojo marinade
- 1 can black beans
- 1 can black bean soup
- 1/4 tsp cumin to taste
- 1 bay leaf
- salt and pepper to taste
Add olive oil to a medium sauce pan and heat to medium-high
Add green pepper with a pinch of salt and pepper and saute for a minute
Add onion and saute until the pepper is softened and the onion is translucent
Add garlic and saute for one minute
Add mojo and stir
Add both cans of beans, cumin, and whole bay leaf – stir and turn heat to medium-low
Cover and allow to simmer for about 10 minutes, stirring occassionally and making sure nothing sticks to the bottom of the pot. Taste and add salt and pepper as needed.