I make a lot of bean meals for dinner around here because I haven’t eaten meat in 8 months and I’m on strict budget. I always add 1 bean meal to every meal plan…sometimes 2 or more, though. Cheap, easy, and super tasty! What’s not to love? Seriously.
I’ve wanted to make Cuban black beans for ages now, but I just got around to it. It was simple as can be…mainly because I used a slow cooker. I popped all of the ingredients right into the slow cooker, walked away, and let it do its thing. Who doesn’t love a meal that cooks even when you’re not tending to it?
Now let’s be honest here—this is a cheap-o version because I always cut out ingredients that are going to cost me extra moolah. I cut the bell peppers out of this meal even though they are a typical ingredient in Cuban black beans. I also left out the bay leaf and red wine vinegar. In place of the vinegar, I added lime zest and juice. Love, love love black beans with cumin and lime.
These Cuban black beans were creamy as can be and packed a punch of flavor. I served the beans over a heap of brown rice. Chopped green onions add another layer of goodness if you happen to have some. If not, no biggie. This meal was perfect for dinner, and the leftovers made for a fantastic lunch.
Cuban Black Beans
Yields 4-6 servings
- 1 (16oz) bag dry black beans—soaked overnight (8 hours)
- 1 onion—diced
- 4 cloves garlic—minced
- 1-2 tsp. cumin
- ¼ tsp. oregano
- 1½ – 2 tsp. salt
- ¼ tsp. ground black pepper
- Juice and zest of 1 lime
- Water to just cover the beans—about a ½ inch above the beans
- Optional: brown rice and chopped green onions for serving
Add all of the ingredients to a slow cooker. Set to high heat and let cook for 3 hours—stirring occasionally. Taste and adjust seasonings to your liking. Serve straight from the slow cooker over brown rice and top with chopped green onions.
Slightly Adapted from Skinnytaste