Ingredients with Measurements:
- 2 cans of Goya Black Beans (15.5 oz each)
- 1/2 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 2 cloves of garlic, minced
- 1/4 cup of Goya Extra Virgin Olive Oil
- 1/4 cup of Goya White Cooking Wine
- 1/2 teaspoon of Goya Ground Cumin
- 1/2 teaspoon of Goya Oregano Leaves
- 1/4 teaspoon of Goya Adobo All-Purpose Seasoning with Pepper
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the Goya Extra Virgin Olive Oil in a large skillet over medium-high heat.
2. Add the chopped onion, green bell pepper, and minced garlic to the skillet. Cook for about 5 minutes or until the vegetables are soft and fragrant.
3. Add the Goya White Cooking Wine to the skillet and stir well.
4. Add the Goya Black Beans (undrained) to the skillet.
5. Add the Goya Ground Cumin, Goya Oregano Leaves, and Goya Adobo All-Purpose Seasoning with Pepper to the skillet. Stir well to combine all the ingredients.
6. Reduce the heat to medium-low and let the beans simmer for about 10 minutes, stirring occasionally.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for sautéing vegetables, medium-low heat for simmering beans
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 460mg
- Total Carbohydrates: 24g
- Dietary Fiber: 8g
- Sugars: 1g
- Protein: 8g
Substitutions for ingredients:
- Goya Black Beans can be substituted with any brand of canned black beans.
- Goya Extra Virgin Olive Oil can be substituted with any brand of olive oil.
- Goya White Cooking Wine can be substituted with any dry white wine.
- Goya Ground Cumin can be substituted with any brand of ground cumin.
- Goya Oregano Leaves can be substituted with any brand of dried oregano.
- Goya Adobo All-Purpose Seasoning with Pepper can be substituted with any all-purpose seasoning blend.
Variations:
- Add diced tomatoes or tomato sauce for a saucier version.
- Add cooked and diced ham or bacon for a meatier version.
- Add chopped cilantro or parsley for a fresh herb flavor.
Tips and tricks:
- Rinse the canned black beans before using to reduce the sodium content.
- Use a wooden spoon to stir the beans to avoid mashing them.
- Serve with rice and plantains for a traditional Cuban meal.
Storage instructions:
Store leftover beans in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the beans in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
Serve the beans in a bowl or on a plate with a side of rice and plantains.
Garnishes:
Garnish with chopped cilantro or parsley, diced tomatoes, or a dollop of sour cream.
Pairings:
Serve with rice, plantains, and a side salad.
Suggested side dishes:
- White rice
- Fried plantains
- Avocado salad
Troubleshooting advice:
- If the beans are too dry, add a splash of water or chicken broth to the skillet.
- If the beans are too soupy, let them simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the vegetables until they are soft and fragrant to avoid any raw taste.
- Store leftover beans in the refrigerator within 2 hours of cooking.
Food history:
Cuban-style black beans are a staple in Cuban cuisine and are often served as a side dish or as a main course with rice.
Flavor profiles:
The beans have a savory and slightly spicy flavor with hints of cumin and oregano.
Serving suggestions:
Serve the beans as a side dish or as a main course with rice and plantains.
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Region: Cuban