Low Sodium Cuban Black Beans
Delight in the rich, earthy flavors of Low Sodium Cuban Black Beans, a wholesome and heart-healthy take on a classic Latin dish. Packed with dried black beans, aromatic spices like cumin and oregano, and a vibrant medley of sautéed onions, bell pepper, and garlic, this recipe delivers bold flavor without the need for excessive salt. A splash of red wine vinegar and the fresh pop of cilantro bring brightness to every bite, making these beans an irresistible complement to rice, roasted vegetables, or as a standalone dish. With simple ingredients and easy-to-follow steps, this low-sodium recipe is perfect for meal prep or serving a hearty, nutritious family meal. Enjoy with a squeeze of lime and savor the authentic taste of Cuba while keeping things healthy! Keywords: low sodium Cuban black beans, heart-healthy, easy Cuban recipe, vegan black beans.
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 8 cups Water
- 2 whole Bay leaves
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 0.5 teaspoon Black pepper
- 1 tablespoon Red wine vinegar
- 0.25 cup Fresh cilantro, chopped
- 1 optional Lime wedges
Instructions
Rinse the dried black beans thoroughly in cool water to remove any dirt or debris.
In a large pot, combine the rinsed black beans, water, and bay leaves. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beans are tender. Stir occasionally and check the water level, adding more if necessary to keep the beans submerged.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent and the peppers are softened, about 5-7 minutes.
Add the minced garlic, cumin, oregano, and black pepper to the skillet. Sauté for an additional 2 minutes until the mixture is fragrant.
Once the beans are tender, remove the bay leaves and discard them. Add the sautéed vegetable mixture to the pot of beans, along with the red wine vinegar. Stir well to combine.
Allow the beans to simmer for an additional 15 minutes to meld the flavors, stirring occasionally.
Stir in the chopped cilantro just before serving.
Serve warm with lime wedges on the side, if desired.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 11.5 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2300 mg | 49% | |
*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.
