Cuban Black Beans (Frijoles negros) are central to Cuban cuisine, served as a side dish with almost every meal and as a main course, scooped onto steaming rice with toppings like sliced avocado and lime wedges. Black beans from scratch are great, but the fact is many of us don’t always have time for an overnight soak and hours of cooking. When you want your black beans fast this recipe will give you delicious Cuban black beans in 35 minutes.
I was back home in Boston last week where my slow cooker lives. I’ve been missing it in London and couldn’t wait to pull it out for slow cooker ropa vieja (Cuban shredded beef stew). The combo of being back in my home kitchen and having cuban stew simmering away that needed a side of black beans, inspired me to do some recipe testing. I developed a recipe for quick Cuban black beans using canned beans instead of dried and I have to say it was muy delicioso, rich and creamy, infused with flavors of cumin and garlic, the perfect side dish with Ropa Vieja and even better the next day as a main dish, scooped onto rice with sliced avocado and a squeeze of lime juice….