Name: Cuban Black Beans for One
Total time: 20 min
Cuisine: CaribbeanLatin America & Caribbean
Ingredients: 1 tablespoon oil; 1 large shallot , minced; 1/2 green bell pepper , chopped fine; 2 garlic cloves , minced; 1/4 teaspoon dried oregano; 1/4 teaspoon ground cumin; 1/8 teaspoon pepper; 1 (15-ounce) can black beans , drained with liquid reserved

Why This Recipe Works

We love shortcuts in the kitchen, as long as they don’t sacrifice quality, and when it comes to beans, the canned variety is frequently the best way to go: They are quick and easy, but also give us the added bonus of using their body-building bean liquid, also known in plant-based circles as aquafaba. But we wanted to do a little more than simply open a can, so we drew inspiration from Cuba, where spiced black beans are a staple of the cuisine. We found that a quick sofrito of shallot, garlic, and bell pepper combined with cumin and oregano added plenty of earthy, fragrant flavor to our simple canned black beans. Mashing part of the beans gave them a creamy texture, but leaving a portion whole kept the dish from becoming soup. These beans are even better the next day—leftovers make an excellent breakfast when tucked into a soft taco with a fried egg and salsa.

Before You Begin

Serve with lime wedges, if desired. This recipe is from Cooking for One, which includes more than 160 perfectly-portioned recipes for the solo diner.

Instructions

Heat oil in medium saucepan over medium heat until shimmering. Add shallot and bell pepper and cook until softened and beginning to brown, 4 to 6 minutes. Stir in garlic, oregano, cumin, and pepper and cook until fragrant, about 30 seconds.

Off heat, add ½ cup beans and all reserved bean liquid and mash with potato masher until mostly smooth. Stir in remaining beans. Cook over medium heat until warmed through, 2 to 3 minutes. Season with salt and pepper to taste. Serve. (Black beans can be refrigerated for up to 2 days.)