Cuban Black Beans
Inspired by Cuban-style black beans, this side dish compliments grilled or roasted meats wonderfully.
- 2 cloves garlic minced, about 1 tsp.
- 1 Tbsp. extra virgin olive oil
- 1/2 yellow onion or use red bell pepper, finely diced 1/2 cup
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can),
- 1/2 tsp. ground cumin
- 1 tsp. balsamic vinegar
- 1/4 tsp. black pepper
- In a medium skillet over medium heat, sauté the garlic in the oil for about 2 minutes.
- Add the onions or bell peppers and sauté them for 3 - 5 minutes until they are tender.
- Add the black beans with their liquid, cumin, balsamic vinegar, and pepper, and simmer it, covered, for 5 - 7 minutes, stirring occasionally. (Watch a quick video on making dried beans in the slow cooker or Instant Pot.)
Nutritional Information Per Serving (% based upon daily values): Calories 125, Total Fat: 4g, 6.5%; Saturated Fat: 1g, 3%; Cholesterol: 0mg, 0%; Sodium: 313mg, 13%; Total Carbohydrate: 17g, 6%; Dietary Fiber: 5g, 20%; Sugar: 1g; Protein: 6g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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