Cuban Black Beans with Cilantro and Lime
A quick and easy version of the Cuban Black beans! I'm sautéing up jalapeños, onions, and garlic and then simmering the beans until they are tender and topping them with cilantro and lime! So, so delicious!
Servings: 8
Calories: 166kcal
Ingredients
- 1 tablespoon oil
- 1 medium red onion diced
- 1-2 jalapeños seeded + ribs removed then diced
- 4-5 cloves garlic minced
- 2 15 ounce cans black beans rinsed and drained
- 1 cup warm water
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½-1 teaspoon chipotle chili powder optional
- 2-3 tablespoons cilantro
- 3 tablespoons lime juice or more!
Instructions
- Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.
- Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.
Notes
- This recipe can easily be halved to make enough for 4-5 servings.
Nutrition
Calories: 166kcal | Carbohydrates: 28g | Protein: 10g | Fat: 2g | Fiber: 10g | Sugar: 1g
