Webground cumin, black beans, red onion, lettuce, lime, extra-virgin olive oil and 6 more Black Bean Frittata KitchenAid red bell pepper, oil, green onions, black beans, fat-free egg substitute and 2 more
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WebPlace uncovered pressure cooker over medium heat. Stir in onion-bell pepper mixture; season with black pepper and remaining 2 teaspoons salt. Simmer until beans …
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To make our quick Cuban style black beans recipe, it’s pretty simple. Just mince onion and green pepper (chop them into a small dice) and mince a bit of jalapeño and garlic. Saute them all up, add the beans, and cook it down for a while until it becomes thick and saucy. The flavor that results is super savory, silky, and addictingly good.
Garlic powder, dried oregano, onion powder, salt, black pepper and cumin add Latin flair to plain black beans. Add 2 cans of black beans (with the liquid) to a saucepan. Next, add the olive oil, vinegar, garlic powder, oregano, onion powder, salt, pepper, and cumin. Stir well to combine.
Stir the beans often, especially as they start to thicken. If the beans are too thick add 1 tablespoon of water at a time, stirring in between each addition until they reach the desired consistency and warm through. Serve the Cuban style black beans over white rice and garnish with chopped parsley, if desired.
Directions Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain. Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours.