My Cuban Black Beans
"My Cuban Black Beans" is a hearty and flavorful dish that brings the vibrant tastes of Cuban cuisine right to your kitchen. Made from scratch with tender dried black beans, aromatic sautéed onions, and green bell peppers, this recipe is infused with garlic, cumin, and oregano for a rich and fragrant base. A touch of white vinegar and sugar balances the robust flavors, while a bay leaf simmers alongside for a warm, earthy finish. Perfectly cooked to tender perfection in a savory broth, these beans are versatile enough to serve over rice, alongside grilled meats, or as a standalone vegetarian main. Ready in just over an hour, this one-pot recipe is a comforting and nutritious option that’s both budget-friendly and easy to make. Add a sprinkle of fresh cilantro for a pop of color and freshness, and enjoy an authentic taste of Cuban home cooking!
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Recipe Information
Ingredients
- 1 pound Dried black beans
- 6 cups Water
- 3 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 1 medium Green bell pepper, finely chopped
- 4 cloves Garlic cloves, minced
- 2 teaspoons Ground cumin
- 1.5 teaspoons Dried oregano
- 1 leaf Bay leaf
- 1.5 tablespoons White vinegar
- 2 teaspoons Sugar
- 2 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the dried black beans thoroughly under cold water. Place them in a large pot and cover with 6 cups of water. Soak the beans overnight or use the quick soak method by boiling the beans for 5 minutes and then letting them sit, covered, for 1 hour before draining.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped yellow onion and green bell pepper, and sauté for 6-8 minutes until softened and translucent.
Add the minced garlic to the pot and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the ground cumin and dried oregano, allowing the spices to toast for 30 seconds to release their aromas.
Add the soaked and drained black beans, 6 cups of fresh water, and the bay leaf to the pot. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer gently for 1 hour, stirring occasionally to prevent sticking. If the beans start to dry out, add a little more water as needed.
After 1 hour, stir in the white vinegar, sugar, salt, and ground black pepper. Simmer uncovered for an additional 15-20 minutes, or until the beans are tender and the liquid has thickened into a rich broth-like consistency.
Remove the bay leaf and taste the beans, adjusting seasonings as necessary.
Serve hot, garnished with fresh chopped cilantro if desired. These Cuban black beans can be enjoyed on their own, over rice, or as part of a larger meal.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 19.8 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2336 mg | 50% | |
*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.
