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Homemade Quick Black Beans Recipe photo

Quick Black Beans Recipe

Hearty, flavorful black beans made quickly with sofrito and pantry staples.
Print Recipe Save it
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4 servings

Equipment

  • Medium Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 1/4 cup Puerto Rican sofrito
  • 1 tablespoon olive oil
  • 15 ounce can black beans not rinsed or drained
  • 1/2 tablespoon sazon seasoning or 1 packet
  • 1/2 teaspoon chicken bouillon or more to taste (Better Than Bouillon)
  • 2 tablespoons tomato paste
  • 1/2 cup water
  • cooked white rice for serving, optional

Instructions
 

  • Heat 1 tablespoon olive oil in a medium skillet over medium heat.
  • Add 1/4 cup sofrito and sauté 3 to 4 minutes, stirring; if frozen, cover and cook on low until it melts, then uncover and sauté.
  • Add the can of black beans (15 oz, not rinsed or drained), 1/2 tablespoon sazon, 1/2 teaspoon chicken bouillon, 2 tablespoons tomato paste, and 1/2 cup water to the skillet; stir to combine.
  • Bring the mixture to a boil, then reduce heat, cover, and simmer 15 minutes to meld flavors and thicken.
  • Uncover and simmer 5 more minutes over medium heat, stirring occasionally, until desired thickness is reached; simmer longer to thicken or add water for soupier beans.
  • Taste and adjust salt as needed, then serve over cooked white rice if desired.

Notes

  • I keep sofrito frozen in ice cube trays for quick use.
  • Use jarred sofrito if you don't make your own.
  • Adjust bouillon to taste for saltiness.