Low Carb Cuban Black Beans
Indulge in the rich, authentic flavors of "Low Carb Cuban Black Beans," a healthier twist on a traditional Cuban dish. This easy-to-make recipe combines the hearty goodness of black beans with a low-carb swap—cauliflower rice—creating a satisfying and nutritious base. Sautéed onions, green bell peppers, and garlic form the aromatic foundation, while a medley of spices, including earthy cumin, oregano, and a hint of bay leaf, infuse every bite with depth and warmth. Simmered to perfection in vegetable broth, this dish is finished with a splash of apple cider vinegar for a tangy kick and topped with fresh cilantro and lime wedges for a zesty garnish. Quick to prepare in just under an hour, this high-protein, vegan-friendly option is perfect as a flavorful side or a wholesome main dish. Whether you're cutting back on carbs or just love bold, vibrant dishes, this recipe is sure to become a favorite in your lineup! Keywords: low carb black beans, Cuban-inspired, cauliflower rice, healthy beans recipe, vegan Cuban dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 cups canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 cup water or vegetable broth
- 0.25 cup fresh cilantro, chopped
- 1 lime wedges for serving
Instructions
Break the cauliflower into large florets and pulse in a food processor until it resembles rice. Set aside.
In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and diced green bell pepper, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cauliflower 'rice' to the skillet and cook, stirring frequently, for 5–7 minutes until it starts to become tender.
Add the drained black beans, ground cumin, oregano, bay leaf, salt, pepper, and 1 cup of water or vegetable broth to the skillet. Stir well to combine.
Bring the mixture to a gentle simmer and cover. Cook for 15–20 minutes, stirring occasionally, until the flavors meld and the cauliflower is tender.
Remove the bay leaf and stir in the apple cider vinegar. Adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5109 mg | 222% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 47.7 g | 170% | |
| Total Sugars | 22.5 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3708 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
