Quick Black Beans
"Discover the simplest way to prepare canned black beans in just 20 minutes! This dish elevates a standard can of black beans into a deliciously seasoned side option or a satisfying vegetarian main course."
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Ingredients
- 1/4 cup Puerto Rican sofrito
- 1/2 tablespoon sazon seasoning
- 1/2 teaspoon chicken boullion
- 2 tablespoons tomato paste
- 1/2 cup water
- cooked white rice for serving
- 15 ounce can black beans
- 1 tablespoon olive oil
Instructions
- 1
In a medium skillet, warm up some olive oil and incorporate the sofrito, cooking for about 3 to 4 minutes while stirring occasionally. If your sofrito is frozen, cover the skillet and set to low heat until it has melted, then proceed to sauté.
- 2
Introduce the rest of the ingredients to the skillet and increase the heat until it reaches a boil. Once boiling, cover the skillet and let it simmer for 15 minutes, allowing the flavors to combine and thicken. Afterward, remove the lid and continue to simmer for an additional 5 minutes on medium heat, stirring occasionally.
- 3
For a thicker consistency, you can keep the lid off and simmer for a longer period. If you prefer a brothier texture, simply add extra water as needed.
- 4
Before serving, taste the mixture for salt and make any necessary adjustments.
- 5
If desired, serve the beans over a bed of white rice.
Nutrition Information
Notes & Tips
- I always have sofrito in my freezer especially to whip up beans, I make a big batch and freeze it in ice cube trays. It lasts me for months! If you don't have, you can certainly make this on a smaller scale, or you can buy in jarred.