Name: Cuban Black Beans
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 6-8
Ingredients: 1 pound (454g) dried black beans, rinsed and soaked overnight; 2 tablespoons olive oil; 1 large yellow onion, finely diced; 1 green bell pepper, seeded and finely diced; 4 cloves garlic, minced; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon ground cumin; 2 bay leaves; 1 tablespoon apple cider vinegar; 1 tablespoon brown sugar; 1/4 cup chopped fresh cilantro; 1 1/2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground black pepper; 6 cups water or vegetable broth

Instructions

Prepare the beans

Drain the soaked black beans and rinse them thoroughly under cold water. Set aside while preparing the other ingredients.
Make the sofrito

Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic, oregano, and cumin, and cook for another minute until fragrant.
Cook the beans

Add the drained beans to the pot along with 6 cups of water or vegetable broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 1 hour to 1 hour 15 minutes, or until the beans are tender but not mushy.
Season and finish

Once beans are tender, stir in the apple cider vinegar, brown sugar, salt, and pepper. Using the back of a wooden spoon, mash about 1/4 of the beans against the side of the pot to thicken the mixture slightly.
Adjust consistency

Continue to simmer uncovered for 15 minutes, allowing the liquid to reduce and the flavors to concentrate. If the beans seem too watery, simmer longer; if too thick, add a small amount of water or broth.
Serve and garnish

Remove the bay leaves. Stir in the chopped fresh cilantro just before serving. Taste and adjust seasonings as needed. Serve hot as a side dish or over white rice.

Cuban Black Beans

Ingredients

Instructions

Nutritional Information