Adapted from Cuban Black Beans Recipe by Tasting Table

Ingredients

• 1 Tbsp avocado oil
• 1 onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• ½ jalapeño, diced (optional)
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp oregano
• ½ tsp salt
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• ¼ cup water
• 2 cans black beans, undrained
• ¼ cup fresh cilantro, chopped
• 1 lime, juiced (about 2 Tbsp)
• Shredded cheese (optional, for serving)

Directions

1. Add the oil to a large pot and turn the heat on high. Add the onion, green pepper, garlic, and jalapeño. Sauté for 5 minutes until the onions are translucent.

2. Add the cumin, coriander, oregano, salt, smoked paprika, and pepper. Stir to coat the vegetables.

3. Add the water and black beans. Stir and bring to a boil, then reduce the heat to medium and cook for 10 minutes uncovered, stirring occasionally. The bean mixture will thicken. If you want them thicker, cook for 10 minutes longer.

4. Stir the lime juice and cilantro into the beans.

5. Serve on Jasmine or brown rice and top with shredded cheese (optional).