How to Make Cuban Style Black Beans | Vegan Recipe | Episode #21

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less costly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, and green onions are generally less expensive.

Heat a medium saucepan on low heat and drizzle with extra virgin olive oil to coat the bottom.

Add 1 medium finely chopped red onion and 1 finely chopped green bell pepper to the pan and stir.

Sauté the onions and green peppers for about 3.5 minutes.

Add 1 bay leaf to the pan for flavor.

Add 1 28-ounce can of pre-cooked black beans to the sautéed vegetables.

Mix in 1 cup of water with the beans and vegetables.

Season with a bit of salt and black pepper, and add cumin powder and a little paprika.

Stir in 1 tablespoon of tomato paste and let the mixture cook down for approximately 15 minutes.

After 15 minutes, add 4 crushed garlic cloves and a couple of drops of white vinegar.

Stir occasionally and check every five minutes to prevent sticking.

Add roughly 1 tablespoon of sugar for sweetness.

Mix in finely chopped fresh cilantro and a bit of dry oregano flakes.

Cover and let cook on low heat for another 15 minutes, checking every five minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary