Cuban Black Beans
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT4H15M4 Hours
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Yield:6-8 Servings
Ingredients
- 1 pound dry black beans
- 16 cups water, divided
- 1 bay leaf
- 6 garlic cloves (2 whole, 4 minced)
- 4 tablespoons oil
- 2 onions, chopped
- 1 green or red bell pepper, seeded and chopped
- ½ cup red wine vinegar
- ½ teaspoon thyme
- ½ teaspoon cumin
- ½ teaspoon oregano
- Pinch cayenne pepper
- 3 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 1 cup chopped tomatoes
- 2 tablespoons chopped cilantro
- 453.59g dry black beans
- 3785.41ml water, divided
- 1 bay leaf
- 6 garlic cloves (2 whole, 4 minced)
- 51.12g oil
- 2 onions, chopped
- 1 green or red bell pepper, seeded and chopped
- 118.29ml red wine vinegar
- 2.13g thyme
- 2.13g cumin
- 2.13g oregano
- Pinch cayenne pepper
- 12.78g salt
- 1.07g freshly ground black pepper
- 236.59ml chopped tomatoes
- 25.56g chopped cilantro
Starting with dried beans take time, but your result will be totally worth it. These beans are packed with flavor! You will want to eat them with rice every day.
Preparation
STEP 1
Inspect and wash beans. Put in a large pot and cover with 8 cups water. Bring to a boil and cook for 2 minutes. Remove from heat and let stand for 1 hour.
STEP 2
Drain beans and discard soaking liquid. Put beans in a large pot with remaining water, bay leaf and 2 whole garlic cloves. Cover and simmer very slowly until tender, about 2 hours.
STEP 3
Meanwhile, heat oil in a skillet. Add onions and sauté until just brown. Add remaining garlic and bell pepper. Reduce heat and continue to cook until vegetables are sizzling.
STEP 4
Stir in vinegar, thyme, cumin, oregano and salt and pepper. Turn off heat.
STEP 5
When beans are cooked, add sautéed mixture and simmer for 20 minutes longer. Add tomatoes and cilantro. Adjust seasoning. Spoon beans over steamed rice, or mix into rice, and serve as a side dish.