Easy 15-Minute Puerto Rican Black Beans Recipe
Looking for a flavor-packed side for your rice that is also quick and simple? This Easy 15-Minute Puerto Rican Black Beans recipe is exactly what you need for dinner tonight.
Equipment
- 1 medium pot
- 1 large serving/stirring spoon
Ingredients
- 1 15 oz can of black beans (canned beans)
- 1 tbsp olive oil
- 2-4 tbsp homemade sofrito
- 2 tsp Adobo seasoning *
- 1/4 tsp ground cumin
- 4 oz tomato sauce *
- 2 bay leaves
- 2 tbsp fresh cilantro chopped
- 2-4 oz country ham cut into little pieces * optional
- 2-4 green olives optional
Instructions
- Quick note: this recipe makes about four servings. If you are making food for more people or want to have leftovers, simply double the recipe! Also, use a medium or large saucepan so it does not overflow when cooking.
- Heat a medium pot or saucepan to medium-high heat. Once hot add the cooking oil.
- If using ham, add it now and fry it for just a couple of minutes. Stir constantly to avoid it sticking to the bottom of the pot.
- Add your sofrito, tomato sauce (or paste), adobo, cumin, and bay leaves. Stir everything together and wait for it to start bubbling. Heating up the sofrito base will allow the bean mixture to turn out thicker and its flavor enhanced.
- Once the sofrito base is boiling, add the beans. Set to lower heat and cover the beans.
- Cook for about 10 minutes, stirring occasionally.
- Once the beans are done, remove the bay leaves and top with freshly chopped cilantro.
- Serve hot over white rice and feel free to add some avocado slices.
- ¡Buen provecho from The Happy Wookiee!
Notes
If you prefer dried beans instead of canned, you can use those instead. This recipe is meant to be used by anyone who wants to make a simply delish side in a small amount of time.
If you do not have Adobo seasoning, feel free to use the seasonings you like. I recommend a blend of salt, black pepper, onion powder, garlic powder, paprika, cumin, and oregano.
If you do not have tomato sauce at hand, you can use half the amount of tomato paste. Alternatively, you can simply add a little bit of water or chicken broth to ensure your beans are covered in enough liquid and cook properly.
If the taste of cilantro is not your thing, you can always use fresh Italian parsley.
In Puerto Rico, we like to add ham to our beans. Many people use ham hocks and olives, but I do not. This is entirely up to you and the ingredients you prefer.
Cooked beans will keep in the refrigerator for up to 4 days if stored in an airtight container. They can also be frozen for 4-6 months. It is best to split it up into however many portions you think you will need at one time so that it is easier to defrost/reheat. Once beans are reheated, it is not recommended to put them back in the fridge.