Cuban Black Beans Ii
Discover the rich and hearty flavors of **Cuban Black Beans II**, a traditional dish that’s both comforting and packed with authentic Caribbean flair. This recipe combines tender, slow-simmered black beans with aromatic sautéed vegetables—like onion, green bell pepper, and garlic—enhanced by bold spices such as cumin, oregano, and a hint of bay leaf. A splash of white vinegar adds brightness, while optional fresh cilantro provides a finishing touch of freshness. Perfectly versatile, these savory beans can be enjoyed on their own, as a hearty side dish, or paired with fluffy white rice for a classic Cuban-inspired meal. With simple pantry ingredients and a simmering process that melds flavors beautifully, this dish is a must-try for anyone seeking bold, vibrant, and comforting cuisine. Try it today and bring a taste of Cuba to your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound dried black beans
- 6 cups water
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 whole bay leaf
- 1 teaspoon sugar
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon white vinegar
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the dried black beans thoroughly under running water, removing any debris or damaged beans.
Place the beans in a large pot and cover with the 6 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cook for about 1.5 to 2 hours or until the beans are tender. Add more water as needed to keep the beans submerged.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Stir in the ground cumin, dried oregano, and the bay leaf. Cook for 1-2 minutes to toast the spices.
Once the beans are tender, add the sautéed vegetable mixture to the pot of beans. Stir well to combine.
Season the beans with sugar, salt, and black pepper. Simmer the beans for an additional 45 minutes to 1 hour to allow the flavors to meld, stirring occasionally.
Just before serving, stir in the white vinegar for a touch of acidity. Taste and adjust seasoning if necessary.
Optionally, garnish the beans with freshly chopped cilantro. Serve hot as a side dish, or pair it with steamed white rice for a complete meal.
Nutrition Facts
Calories |
1102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4655 mg | 202% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 13.4 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2145 mg | 46% | |
*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.
