Caribbean Black Beans is a quick and easy dish. Serve with grilled fish or chicken carnitas and steamed rice. I first made these black beans about twenty years ago, and still have the original recipe cut out from a magazine. Before the internet days, I used to clip out recipes and put my favorites in a binder. Recently, I pulled out my old recipe binder and rediscovered this recipe.
I remember how much I loved these beans. They’re easy to make, and the addition of vinegar and hot sauce make these black beans stand out compared to other black beans I’ve eaten.
In addition, a fresh cilantro salsa topping brightens up these black beans.
Meal Prep Idea
My twin boys are home this summer, so I’ve been doing a lot more meal prep so they can easily reheat meals during the week.
I doubled this Caribbean Black Bean recipe as part of my weekly meal prep, along with Instant Pot Chicken Carnitas, cilantro lime brown rice and pico de gallo for a delicious, healthy meal that my boys loved.
Caribbean Black Beans
- 3 tablespoons extra virgin olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 1/2 teaspoon chili powder
- 30 ounces black beans cooked, drained
- 1 1/4 cup water
- 1 bay leaf
- 1 tablespoon red wine vinegar
- 1/2 teaspoon hot pepper sauce to taste
- pinch sugar
- salt and pepper to taste
- 1/4 cup cilantro minced
- 3/4 cup red onion finely chopped
- 1 jalapeno pepper seeded, minced
Heat oil in large saucepan over medium heat. Add onion and cook until beginning to soften; add garlic and chili powder and cook one minute, stirring constantly. Add beans, water and bay leaf. Simmer for 15-20 minutes, until reduced and thickened.
Turn off heat. Remove bay leaf and add vinegar, hot pepper sauce and sugar. Season to taste with salt and pepper.
In a bowl, mix together cilantro, red onion, and jalapeno pepper. Serve with beans.