Hearty Cuban-Style Black Beans (Vegan)
Ingredients
- 2 cans black beans drained and rinsed
- ½ cup fire roasted diced tomatoes can use regular diced tomatoes
- 1 cup bell pepper of choice I used a combination of green orange red and yellow
- 1 jalapeno diced
- 1 ½ tsp cumin seeds
- 1 tsp cumin powder
- 3-4 cloves garlic diced finely
- 1 small onion chopped
- 1 low sodium vegetable bullion cube
Instructions
- Heat 2-3 tbsp mild oil of choice in a pot and add cumin seeds.
- Once cumin seeds sputter add onions and stir. Add garlic and sauté until translucent
- Add jalapenos and fire roasted tomatoes and allow the tomatoes to reduce in the sofrito for 3-4 minutes, until much of the liquid evaporates and they begin to lose shape. Add 1 tsp salt.
- Add in the black beans and 1 bullion cube and 1 ½ cups of water.
- Bring to a boil and reduce to medium and simmer for 10-15 minutes until the beans thicken a bit. Cook for longer for extra rich and hearty beans.
- Squeeze ½ lime and adjust salt to taste.
- Garnish with cilantro and serve with rice, salsa or avocado.
Notes
You may sub 1 8 oz. can vegetable broth for bullion cube. Just add only 1/2 cup extra water.