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Cuban Black Beans Recipe

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Cuban Black Beans are tender, creamy beans simmered with onion, green bell pepper, garlic, cumin, oregano, and bay leaves for deep savory flavor. A splash of vinegar brightens the finished beans, making them delicious served over fluffy white rice.

Ingredients

  • 1 pound dried black beans
  • Water, for soaking and cooking
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 1/2 teaspoons salt, or to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons white vinegar, or to taste
  • 1 teaspoon granulated sugar
  • Fresh cilantro or parsley, optional
  • Cooked white rice, for serving

Instructions

  1. Rinse the dried black beans thoroughly and remove any damaged beans or debris. Place them in a large bowl, cover generously with water, and soak for about 8 hours or overnight.
  2. Drain the soaked beans and transfer them to a large pot. Cover with fresh water, bring to a boil, then reduce the heat and gently simmer until the beans begin to become tender.
  3. While the beans cook, heat the olive oil in a skillet over medium heat. Add the onion and green bell pepper and cook for 5–7 minutes, until softened.
  4. Add the garlic, cumin, and oregano and cook for 30–60 seconds, stirring until fragrant.
  5. Transfer the sautéed vegetables and seasonings to the beans. Add the bay leaves and stir to combine.
  6. Continue simmering gently until the beans are completely tender and the cooking liquid has thickened, stirring occasionally. Add hot water as needed to keep the beans from becoming too dry.
  7. Once the beans are tender, stir in the salt, black pepper, white vinegar, and sugar. Simmer for another 10–15 minutes to blend the flavors.
  8. For a creamier consistency, mash a small portion of the beans against the side of the pot and stir them back into the cooking liquid.
  9. Remove the bay leaves. Taste and adjust the salt, vinegar, and seasonings as needed. Garnish with cilantro or parsley if desired and serve warm over cooked white rice.

Notes

  • Dried beans vary in cooking time depending on their age, so simmer until tender rather than relying only on the suggested time.
  • Soaking is optional, but it generally shortens cooking time. Unsoaked beans will require additional water and simmering time.
  • For a quicker version, use canned black beans and reduce the simmering time significantly.
  • Add jalapeño, cayenne pepper, or crushed red pepper flakes for a spicy variation.
  • A small splash of dry wine can be added to the sautéed onion and pepper and reduced before combining them with the beans.
  • For thicker beans, mash some of the cooked beans or simmer uncovered to reduce the liquid.
  • Store leftovers with some cooking liquid in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently with a splash of water or broth if the beans become too thick.
  • Freeze cooled beans in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Find it online: https://thefamilycooking.com/cuban-black-beans-recipe/