Servings 6 servings
Ingredients
- 1 small green bell pepper, stemmed, seeded and roughly chopped
- 1/2 medium yellow onion, roughly chopped
- 6 cloves garlic
- 2 Tablespoons extra-virgin olive oil
- 3 (15-oz.) cans black beans, undrained
- 3 bay leaves
- 2 teaspoons ground oregano
- 1 Tablespoon white vinegar
- Kosher salt and pepper, to taste
Instructions
- In a food processor, combine the green pepper, onion and garlic. Pulse until finely chopped.
- Add the olive oil to a large pot set over medium heat then add the chopped vegetables. Cook, stirring, until fragrant, about 3 minutes.
- Stir in the black beans, bay leaf, ground oregano and 1 teaspoon kosher salt. Bring the mixture to a boil then reduce it to a simmer and cook, uncovered, for 10 minutes.
- Stir in the white vinegar. Taste and season with salt and pepper, discard bay leaves then serve.
Notes
- Refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. Allow them to cool completely before transferring them to the container. When reheating, you can gently warm them on the stovetop over low heat or in the microwave until heated through.
- Freeze: You can freeze Cuban black beans in a freezer-safe container or resealable bag for up to 3 months. Just be sure to leave some space at the top of the container or bag to allow for expansion as the beans freeze.
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