Low Fat Cuban Black Beans
Savor the authentic flavors of Cuba with this vibrant and health-conscious recipe for Low Fat Cuban Black Beans. Packed with protein-rich dried black beans, aromatic spices like cumin and oregano, and a pop of brightness from red wine vinegar and fresh cilantro, this dish is a comforting yet nutritious option for any meal. Slowly simmered to creamy perfection, these black beans boast a hearty texture without added fats, relying on olive oil and fresh vegetables like onion and green bell pepper to enhance their taste. Perfect as a standalone dish, a side for rice, or a filling for tacos, this recipe is both versatile and easy to prepare. With only 15 minutes of prep and a hands-off simmering process, it’s a fuss-free way to enjoy traditional Cuban flavors while staying mindful of your health goals. Garnish with lime wedges for an extra citrus zing and make these low-fat black beans a weekly staple!
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Recipe Information
Ingredients
- 1 pound dried black beans
- 8 cups water
- 1 piece bay leaf
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium green bell pepper
- 4 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons red wine vinegar
- 0.25 cup fresh cilantro
- 4 pieces lime wedges
Instructions
Rinse and sort the dried black beans. Place them in a large bowl, cover with water, and soak overnight or for at least 8 hours.
Drain and rinse the soaked beans. Place them in a large pot with 8 cups of water and a bay leaf.
Bring the beans to a boil over high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for about 1 hour, or until the beans are tender but not mushy.
While the beans are cooking, finely chop the onion and green bell pepper. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper and sauté for about 5 minutes until the onion is translucent.
Add the minced garlic, ground cumin, and dried oregano to the skillet. Sauté for an additional 2 minutes until fragrant.
Once the beans are tender, add the sautéed onion and pepper mixture to the pot of beans.
Season the beans with salt and black pepper. Stir well and continue to simmer uncovered for an additional 30 minutes, stirring occasionally until the beans are creamy and thickened.
Remove the pot from the heat and stir in the red wine vinegar. Taste and adjust seasoning if necessary.
Chop the fresh cilantro. Serve the black beans hot, garnished with chopped cilantro and lime wedges on the side.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 13.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2342 mg | 50% | |
*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.
