Latin Black Beans Habichuelas Negras
Experience the rich, comforting flavors of Latin Black Beans (Habichuelas Negras), a classic dish that's both simple and satisfying. Made with tender dried black beans simmered to perfection in a flavorful broth infused with sautéed onions, bell peppers, garlic, and aromatic spices like cumin and oregano, this recipe brings authentic Latin American warmth to your table. A splash of apple cider vinegar and a hint of sugar balance the savory profile, while optional fresh cilantro adds a vibrant finish. Whether served alongside fluffy white rice, crispy fried plantains, or as a hearty taco filling, this easy yet soulful dish is a versatile staple for any occasion. Perfectly nutritious and naturally gluten-free, this recipe is a must-try for lovers of bold, wholesome flavors.
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Recipe Information
Ingredients
- 1 pound dried black beans
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1 medium, finely chopped green bell pepper
- 4 garlic cloves
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 2 tablespoons, chopped (optional) fresh cilantro
Instructions
Rinse and sort the black beans to remove any debris. Place them in a large bowl and cover with water. Soak the beans overnight (at least 8 hours) or use the quick soak method by boiling them for 2 minutes, then letting them sit for 1 hour.
Drain the soaked beans and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Sauté for 5-7 minutes or until softened and fragrant.
Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
Stir in the bay leaves, ground cumin, dried oregano, salt, and black pepper. Cook for another 1 minute to toast the spices.
Add the drained black beans to the pot along with the chicken or vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender. Add more broth or water as needed to keep the beans submerged and prevent sticking.
Once the beans are fully cooked, remove the bay leaves and stir in the apple cider vinegar and sugar. Taste and adjust seasoning if needed.
Serve the black beans garnished with fresh cilantro, if desired. They pair perfectly with white rice, fried plantains, or as a filling for tacos and burritos.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8053 mg | 350% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 19.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 286 mg | 22% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2492 mg | 53% | |
*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.
