Description
A basic recipe for flavorful Cuban-style black beans.
Ingredients
Scale
- 1 pound dried black beans
- 6 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 cup white vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Rinse the black beans and soak them in water overnight, or for at least 4 hours. Drain and rinse before use.
- Place the soaked beans in a large pot with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer, covered, for 1 to 1.5 hours, or until the beans are tender. Do not add salt yet.
- While the beans simmer, heat the olive oil in a separate skillet over medium heat. Add the onion and bell pepper and cook until soft, about 5 to 7 minutes.
- Add the minced garlic, cumin, and oregano to the skillet. Cook for 1 minute until fragrant.
- Once the beans are tender, add the cooked onion mixture, vinegar, salt, and pepper to the pot. Stir well.
- Simmer for another 15 minutes to allow the flavors to combine. If the mixture is too thick, add a little water until you reach your desired consistency.
- Taste and adjust salt and pepper as needed before serving.
Notes
- For a richer flavor, you can add one bay leaf while the beans are simmering.
- If you prefer a thicker texture, mash about 1/2 cup of the cooked beans against the side of the pot and stir them back in.
- Prep Time: 12 hours (includes soaking)
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Stovetop Simmering
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: black beans, Cuban, vegetarian, side dish, slow cooked, cumin, oregano