Frequently asked questions
Since we eat lots of foods that adhere to a plant based diet, we made it vegetarian too. We’ve decided to use canned beans as a shortcut to cooking dried beans, but kept that classic essence. This quick Cuban black beans recipe is bursting with flavor and both us and Dan make it on the regular. We hope you’ll love it too! Dan’s family’s Cuban black beans recipe includes jalapeño pepper and garlic, so we’ve added that in for a little Tex Mex fusion. (If you’re looking for a more authentic Cuban spin, try these Cuban Black Beans from the New York Times.) Cuban black beans and rice is a very humble, straightforward dish. Many authentic recipes use a ham hock for flavor; since we cook vegetarian and vegan meals on a regular basis we’ve kept this recipe vegetarian. To mimic the richness of meat, we’ve used butter to sauté the veggies and beans (or substitute vegan butter or olive oil). Most authentic Cuban black bean recipes cook the beans from dried. To save a bit of time and convert this recipe into a “quick” weeknight meal, we’ve opted for canned beans here. Plus, that’s what Dan’s family does! The flavor that results is super savory, silky, and addictingly good. Serve it up with some rice (white or brown), and it’s a humble meal that tastes like a million bucks. After taste testing against black beans from our local Cuban restaurant, Dan even preferred this Cuban black beans recipe! We hope you enjoy it as much as we did; let us know in the comments below. 4 from 4 reviews
