Black beans are one of my favorite beans. I love making this recipe when I’m feeling tired of the classic Dominican beans. You know, put some spice in my life. One thing I kinda love about this recipe is the way all the flavors cooked together and created an almost sweet flavor profile, and I’m not one who likes salty things being sweet. So, take it from me, you have to try this recipe.
The hint of sweetness I was referring to earlier comes from the auyama, which also provides a hearty feature to these beans. I didn’t always use auyama in my beans. To be completely honest, I never even knew about it’s existence besides from my childhood memories when my grandma would make beans with it! When I started using it in my beans I never went back. It’s so cheap, lasts a long time, and adds an amazing sweet earthy flavor to my beans. You’ve definitely got to try this recipe out.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
- 1 tablespoon olive oil 1 handful cilantro, stem on -1/2 large onion, whole
- 1/2 bell pepper, quartered
- 1/2 small auyama, lagerly diced
- 2 cloves garlic, crushed
- 1 can black beans, rinsed
- 3 & 1/2 cup water
- 1 tsp tomato paste
- 1 sazon packet
- 1 tsp adobo
- 1/2 tsp oregano
- 1/2 tsp thyme
- salt and pepper to taste
- In a large pot, combine oil, cilantro, garlic, onion, and bell pepper. Cook on low heat for 2-3 minutes.
- Add the rest of the ingredients to the pot, in the order listed.
- Once everything is combined in the pot, cook over medium heat until it reaches a boil, and then cover and cook on low to medium for 30 minutes.
- After 30 minutes, remove onion and bell pepper and serve!