Cuban Black Beans
Dive into the rich and hearty flavors of Cuban Black Beans, a classic dish that embodies the soul of Cuban cuisine. Featuring tender dried black beans cooked to perfection and infused with a savory medley of bacon, garlic, onions, and green bell peppers, this recipe is a comforting delight with layers of aromatic spices and subtle tang from white vinegar. Perfectly seasoned with cumin, a touch of sugar, and fresh cilantro for garnish, it strikes the ideal balance of warmth and brightness. Whether served over fluffy white rice or as a complement to your favorite Cuban-inspired spread, these beans bring bold, authentic flavor to the table. Easy to prepare and deeply satisfying, this dish is a must-try for anyone seeking wholesome, traditional Latin American fare!
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 8 cups Water
- 2 tablespoons Olive oil
- 4 strips Bacon, chopped
- 1 large Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 large Garlic cloves, minced
- 1 teaspoon Cumin powder
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons White vinegar
- 1 teaspoon Sugar
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse the dried black beans thoroughly under cold water and inspect them for any small stones or debris.
Place the beans in a large bowl, cover them with water, and let them soak overnight or for at least 8 hours.
Drain the soaked beans and rinse them again. Place them in a large pot with 8 cups of water over medium-high heat.
Bring the beans to a boil, skimming off any foam that forms on the surface. Reduce the heat to low, cover, and simmer the beans until tender, about 1.5 to 2 hours.
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add chopped bacon and cook until it's crisp, about 4-5 minutes.
Add the chopped onion, green bell pepper, and minced garlic to the skillet with the bacon. Sauté for about 5-7 minutes, or until onions are translucent and peppers are softened.
Stir in the cumin powder and bay leaf, cooking for an additional 1 minute to allow the spices to bloom.
Once the beans are tender, add the bacon-onion mixture to the pot of beans, stirring well to combine.
Season the beans with salt, black pepper, white vinegar, and sugar. Stir everything together and let it simmer uncovered for an additional 20 minutes, allowing the flavors to meld together.
Remove the bay leaf and discard it. Taste and adjust seasoning if needed.
Serve the Cuban black beans hot, garnished with freshly chopped cilantro. These beans are perfect alongside rice or as a dish component in Cuban meals.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4519 mg | 196% | |
| Total Carbohydrate | 140.4 g | 51% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 14.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2534 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
