Cuban-Style Black Beans

Frijoles negros or black beans is a classic Cuban dish–and any time I hit one my favorite Cuban restaurants, Havana Central, I can’t seem to get enough. The creamy, sweet texture of the beans just compliments any dish I’m eating–add in a serving of white rice, and I’m good to go.

Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes
Yields: 4 servings

Ingredients
2 tablespoons extra virgin olive oil
1 small yellow onion
1/4 cup seeded and chopped green bell pepper
2 cloves garlic, minced
1/2 teaspoon salt
1 (15.5 ounce) can black beans, drained and rinsed
1 cup water
1 teaspoon dried oregano
1 packet Sazón without Annatto
1 tablespoon cider vinegar
1/4 teaspoon ground black pepper

Directions
1. Heat the olive oil in a medium saucepan over medium heat. Add the onion, green pepper, garlic, and salt to the saucepan; cook and stir until the onions soften, about 8 minutes.

2. Stir in the beans, water, oregano, Sazón, vinegar, and black pepper and reduce heat to low. Cover and continue to cook, stirring occasionally, until the beans have thickened, about 10 to 12 minutes. Serve alone or over white rice.