Cuban Black Beans Recipe

Rating

4.67 stars (6 reviews)

1 pound dried black beans* (see bottom of page for how to make with precooked beans)
1 green bell pepper (diced, divided)
5 cloves garlic (minced, divided)
2 Tablespoons unrefined (cold-pressed extra-virgin olive oil)
1 onion (diced)
1 ½ teaspoons dried oregano
1 ½ teaspoons sea salt
1 teaspoon ground cumin
¾ teaspoon ground coriander
freshly ground black pepper to taste
pinch of smoked paprika
2-3 Tablespoons apple cider vinegar or red wine vinegar
½ Tablespoon cane sugar (brown sugar or coconut sugar)

Soak beans with lots of cold water at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Place drained beans in a pot with half the green pepper and 1 clove of garlic. Add 6 cups of water and bring to a boil over high heat. Once the water comes to a boil, lower heat to a simmer and cook beans partially covered until tender, about 1-1 ½ hours. While beans are cooking, there should be enough water to just cover the beans. Add a little more if necessary. Maintain a simmer and not a boil so the beans cook evenly and maintain their shape.
Warm the olive oil in a medium skillet. Add the remaining bell pepper, 4 cloves minced garlic and onion. Cook over medium heat until tender. Stir in the spices, salt and pepper and cook until fragrant, another minute or two.
Add the pepper-onion mixture to the cooked beans and simmer for 5-10 minutes. If broth is too liquidy, cook until desired consistency is reached. Add the vinegar to taste and the sugar. Taste for salt and season accordingly.
Cover and refrigerate overnight (reheat the next day) or serve immediately.

JS on 2018-11-28 (5 stars):
Hey Chris... if you don’t have something nice to say or add keep your weak mind idle and your mouth shut!
Angela W Broyles on 2018-10-08 (5 stars):
We enjoyed these beans! Loved the addition of cider vinegar and sugar at the end- really brightens the flavors
Lydia on 2017-11-19 (5 stars):
I was craving these and just made an enormous pot and then realized that there’s no way my family will eat them all before we leave for Thanksgiving tomorrow. Can they be frozen or should I dole them out to friends and spread the love?
Jennie on 2017-03-27 (4 stars):
I soaked my beans overnight but at two hours and counting they still aren't very tender! Next time I will Cooke these in the afternoon ...
Venessa on 2017-03-24 (5 stars):
Hii! I am one of the black beans lovers. Finding something special with black beans and now my desire is finished with your recipe.