Cuban Black Beans From A Can

Ingredients

• 1 piece Green Bell Pepper (diced)
• 2 tablespoons Olive Oil (extra virgin)
• 2 cloves Garlic Cloves (peeled and pressed)
• 1 tablespoon Red Wine Vinegar (or white wine vinegar)
• 2 pieces Bay Leaves
• 2 cans Canned Black Beans (15 oz each, include liquid)
• 1 cup Water (or one 8 oz can of water)
• 1 cube Chicken Bouillon (or 1 tsp bouillon powder)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (ground)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Crushed Red Pepper Flakes (adjust to heat preference)

Instructions

1. Prep Vegetables

   Dice the green bell pepper into small uniform pieces and peel the garlic cloves. Press the garlic through a garlic press or mince finely.

   Time: PT5M

2. Sauté Bell Pepper

   Heat the olive oil in a skillet over medium heat. Add the diced bell pepper and sauté, stirring occasionally, until softened and lightly translucent.

   Time: PT5M

   Temperature: Medium heat

3. Add Garlic

   Add the pressed garlic to the skillet and cook for about one minute, just until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Deglaze with Vinegar

   Stir in the red wine (or white wine) vinegar, scraping up any bits stuck to the pan.

   Time: PT30S

   Temperature: Medium heat

5. Add Beans and Seasonings

   Add the canned black beans with their liquid, the cup of water, chicken bouillon cube, salt, black pepper, garlic powder, crushed red pepper flakes, and bay leaves. Stir to combine and break up the beans slightly.

   Time: PT2M

   Temperature: Medium heat

6. Simmer

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cook for 20‑25 minutes, stirring occasionally, until the beans are tender and most of the liquid has reduced to a thick sauce.

   Time: PT22M

   Temperature: Low simmer

7. Finish and Serve

   Remove the bay leaves, give the beans a final stir, and serve hot alongside rice or your favorite grain.

   Time: PT1M

Nutrition Facts

Calories

180

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

8 g

Ingredient Substitutions

• Instead of Green Bell Pepper: Red bell pepper, Yellow bell pepper
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Garlic Cloves: Garlic powder (1/2 tsp)
• Instead of Red Wine Vinegar: Apple cider vinegar (1 tbsp)
• Instead of Bay Leaves: Dried thyme (1/2 tsp)
• Instead of Canned Black Beans: Dry black beans (pre‑soaked)
• Instead of Chicken Bouillon: Vegetable bouillon

Equipment Needed

• Skillet
• Knife
• Cutting Board
• Garlic Press (optional)
• Measuring Spoons
• Can Opener
• Wooden Spoon
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté bell pepper until softened.
• Press and add garlic without burning.
• Simmer beans until tender and liquid reduced.
• Remove bay leaves before serving.

Chef Tips from the Video

• Add a splash of orange juice or a pinch of cumin for extra depth.
• For a smoky flavor, stir in a few drops of liquid smoke or a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in a freezer‑safe bag or container for up to 2 months.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Make the beans a day ahead; flavors meld and improve.
• Reheat gently over low heat, adding a splash of water if the mixture looks thick.

Frequently Asked Questions