These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more. Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor. Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes.
Directions. Mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red wine vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
Add riced cauliflower, black beans, 1/3 cup of liquid from the canned black beans, cumin, oregano, bay leaf, salt and pepper. Stir to combine and cook for 5 minutes or so until the liquid has evaporated. Transfer to a plate and serve immediately with chicken breast, salmon, or by itself.
To kick up the rice, mix into the hot cooked rice a tablespoon of butter, 1/4 cup of chopped cilantro, and a tablespoon of fresh lime juice. Pour beans on top to serve. Use any type of smoked sausage in place of chorizo at your pleasure.