The tomatoes, cumin, and cilantro all add so much flavor to these vegan Quick Cuban Cilantro Black Beans, a simple black bean recipe. I used V8 Juice in this recipe, rather than tomato juice. I’m not sure if it made much of a difference flavor-wise, but it worked! These beans can be eaten alone or as a side dish. Serve with South Florida Beach Bread or alongside vegan Charleston Red Rice. Or if you’d like to try a different bean dish with Latin flair, it doesn’t get any better than this Sweet Potato Black Bean Farro Bake.
GLUTEN FREE OPTION: To make the gluten free version of this recipe, be sure to use gluten free cumin.
Quick Cuban Cilantro Black Beans
This vegan black bean recipe is quick and easy to throw together, but full of flavor.
In a skillet, cook the garlic and cumin in olive oil over medium heat until fragrant. Add beans and tomato juice or V8 juice to the skillet. Add salt to taste.
Bring the mixture to a boil, then reduce heat to simmer, stirring continuously until the liquid has reduced. Just before serving, stir in fresh cilantro. Can be served with a cilantro garnish and finely chopped onions.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram @key_lime_coconut or on Twitter @keylime_coconut. We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.