Cuban Beans take standard black beans to a whole other level. Seasoned with cumin and other spices along with some bell pepper and onions.

Served along with rice and topped with an egg, makes for a nice brunch or even easy breakfast for dinner idea that is amazing!

Cuban Beans take standard black beans to a whole other level. Seasoned with cumin and other spices along with some bell pepper and onions.

I made this with some leftover cilantro rice that we had with dinner the night before, but if you’re making this fresh, just add a cup of rice in the rice cooker along with 2 tbsp of butter.

Season with salt and add some chopped cilantro and you’re ready to rock this cuban bean breakfast.

Cuban Beans take standard black beans to a whole other level. Seasoned with cumin and other spices along with some bell pepper and onions.

So for these cuban beans, simmer a can of black beans, with the liquid. We’re going to thicken up that liquid up as it simmers down along with fresh belpepper, green onion, and spiced.

Cuban Beans take standard black beans to a whole other level. Seasoned with cumin and other spices along with some bell pepper and onions.

This makes a great pantry meal, that let’s face it – is perfect timing for whats going on in the world right now.

But quarantine life aside – it’s a great way to snazz up a can of black beans and can’t go wrong with an egg.

And a nice side of spicy pico de gallo.

Cuban Beans With Eggs

Course: Dinner
Cuisine: Cuban
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 376kcal
Print Recipe

Ingredients

  • 30 oz canned black beans about 2 regular sized cans
  • 3/4 tsp salt
  • 1 clove garlic
  • 1 bell pepper green or red. or 1/2 green, 1/2 red
  • 1 green onion chopped
  • 1/2 tsp black pepper
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/8 tsp cayenne pepper
  • 2 cup cilantro rice
  • 4 eggs

Instructions

  • Chop green onion, bell pepper, and mince garlic. Saute in a medium sauce pan for 2-3 minutes, until aromatic.
  • Pour in black beans, salt, pepper, cumin, paprika and cayenne pepper. simmer on medium low for about 10-15 minutes until thickened up.
  • If making cilantro rice from scratch, add 1 cup jasmine/basmati race in a rice cooker with about 1 3/4 cup water, 2 tbsp butter and 1 tsp salt. When done cooking, stir in chopped cilantro.
  • Fry a couple eggs and serve with cilantro rice

Nutrition

Calories: 376kcal | Carbohydrates: 61g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 1320mg | Potassium: 835mg | Fiber: 16g | Sugar: 2g | Vitamin A: 1484IU | Vitamin C: 45mg | Calcium: 116mg | Iron: 6mg
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