I know what you’re thinking. I can get black beans out of a can, so why would I do anything special to them? But if you are saying this, you have not tried my Cuban Black Beans! I am not joking when I say they are make twice a week good. I can’t get over it. The key to making something canned taste really great is adding some herbs and citrus. I like to crumble some chips on top or serve these on white rice with a pulled rotisserie chicken. This is a quick and tasty dinner in no time for you working people out there!
Here’s how you make it. I start with the food processor. If you don’t have one, just finely chop everything and saute them a bit longer. Put all your cilantro, stems and all, plus your quartered onion, garlic, and your fresh spicy jalapeno in the food processor. Pulse it until just roughly chopped.
In a small pot over medium high heat, add olive oil and then add your chopped onion mixture. Cook stirring for 3 minutes. Then add your cumin, salt, tomatoes and chiles, and black beans. Squeeze the lime juice in there and give it a stir. Bring to a boil and then simmer on low for 20 minutes. Taste to see if it needs some salt, then serve over white rice.
- olive oil
- 1 onion, peeled and quartered
- 1 bunch cilantro, stems and leaves separated
- 1 jalapeno or serrano pepper, stem removed
- 1 clove garlic, peeled
- 1 tsp cumin
- 1 tsp kosher salt
- 2 cans black beans
- 1 can rotel chiles and tomatoes
- juice of 1 lime
- white rice for serving
- Add the onion, cilantro stems, garlic, and jalepno to a food processor. Chop by pulsing for a few minutes until the mixture is chunky. Chop the cilantro leaves.
- In a small pot on the stove, over medium high heat, add a drizzle of olive oil. Add the onion mixture to the oil and saute for 3 minutes or so until aromatic. Add the cumin and salt and stir. Add the black beans, rotel and lime juice.
- Bring to a boil then simmer for 20 minutes. Taste to see if it needs salt. Serve over white rice topped with cilantro leaves.