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5 from 1 vote

Black Beans with Cubanelle Peppers

These beans were the perfect accompaniment to our Puerto Rican pork roast called Pernil. They were spiced enough to stand up without being hot. The blistered peppers made a boring can of beans an amazing side dish that you will want to make again and again.
Prep Time5 minutes
Cook Time15 minutes
Cubanelle Pepper Cook Time30 minutes
Total Time50 minutes
Servings: 4
Calories: 232kcal

Equipment

Ingredients

  • 4 Peppers Cubanelle
  • 1 Tbs Olive Oil
  • 1 Tbs Vegetable Oil
  • 15.5 Oz Black Beans
  • 1 Clove of Garlic
  • 1/4 Cup Onion
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Ground Cumin
  • 1/2 Tsp Chili Powder
  • 1 Lime Juice only
  • Salt and Pepper to taste

Instructions

Start With The Peppers

  • Wash the peppers and dry them well
  • Pour both oils into the frying pan on med high heat
  • Test with a dab of water to ensure the oil has come up to temp it will sizzle when ready
  • Place the peppers in the frying pan
  • Cover the peppers (covering them is an important step as they blister they will pop and splatter the hot oil) They make lots of noise during this process.
  • Lower the heat to medium once the peppers are in the pan and covered
  • Let them pop and sear. after approximately 8-10 minutes, carefully remove the lid facing it away from you but close to the pan to protect you from splattering oil. Quickly flip the peppers over and replace the lid. They should look blistered. If not give them a few more minutes or check your heat to make sure it is not too low.
  • Repeat the above step approximately at the 20 minute mark (The timing really depends on the size of your peppers)
  • If they are blistered all over you can lower the heat and cover for 5-10 minutes more or until the pepper appears limp.
  • Move to a cutting board
  • Slice the peppers

The Beans

  • Turn the same pan with the oil in to medium low heat
  • Add the onion and garlic to the oil
  • Add the pepper slices (we leave the skin on)
  • Add the beans
  • Add the garlic powder
  • Add the onion powder
  • Add the cumin
  • Add the chili powder
  • Cook for 10 minutes until beans are softened and the dish is hot
  • Add salt and pepper to taste

Nutrition

Calories: 232kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 193mg | Potassium: 432mg | Fiber: 12g | Sugar: 3g | Vitamin A: 91IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 3mg