Cuban Black Beans

Almost every vegan has a love affair with beans and rice.  It’s a complete protein with all of your amino acids in one dish, and of course, if it’s done right, it will come out packed with flavor that keeps you coming back for more.  Top it with vegan sour cream, top it with cilantro, top it with the sauce of your choice.  Don’t even top it at all.  The options are endless.  

Enjoy these delicious black beans over rice as a meal, or as a side to an entree, like Slow Cooker Vegan Ropa Vieja. Whatever you do, make sure to enjoy them!

Cuban Black Beans

2 Tbsp olive oil

1 medium red onion, chopped

½ green pepper, chopped

4 garlic cloves, coarsely chopped

1 tsp smoked paprika

1 tsp dried oregano

1 bay leaf

¼ cup white wine vinegar

2 15 ounce cans of black beans, drained and rinsed

1 cup broth (fake chicken or vegetable)

1 tsp agave

Fresh cilantro, to serve

Prepared brown rice, to serve

1. In a large, heavy pot or dutch oven, sauté red onions, and green pepper in olive oil over medium-high heat until onions are translucent (~5 minutes).  Add spices, bay leaf, and white wine vinegar. Sauté for 2 additional minutes over low heat, stirring frequently.

2. Add black beans, broth and agave to the pot. Stir until well combined. Cover and simmer over low heat for 15-20 minutes. Serve over brown rice topped with fresh cilantro, or as a side to Slow Cooker Vegan Ropa Vieja.

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