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Cuban-Style Black Beans

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Traveling through South Florida last month we had our fair share of delicious Cuban food. In the Cuban restaurants it seems like everything is served with black beans and rice. Packed with protein and delicious flavor, Cuban-style black beans serve as a meal in themselves when served over a bed of rice.

They have a thick consistency and slightly sweet flavor that is nicely balanced with lots of garlic and a hint of red wine vinegar. Serve these as a main course over rice or as a side dish for the incredible Cuban Street Tacos.

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Cuban-Style Black Beans

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  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 green pepper, cored, seeded, and finely chopped
  • 2 10 ounce cans black beans, liquid drained and reserved
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons cilantro, chopped
  • 1 lime

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  • Heat the oil in a medium saucepan over medium heat. Stir in the onion and green pepper, and saute until lightly browned. Add garlic, cumin, cayenne pepper, oregano and salt. Sauté until spices are fragrant, about 30 seconds.
  • Add half of the reserved bean liquid and simmer until all previous ingredients are soft.
  • Add the beans and the remaining liquid and simmer 25-30 minutes, stirring occasionally until thickened. Adjust seasonings and add red wine vinegar. Serve with chopped cilantro and lime wedges.
Author: Laura

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