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!
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.
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.
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
Servings: 4 people
- 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
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
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