Delicious filling and best of all affordable Cuban Black Beans are perfect on any occasion. Full of flavor delicious Cuban inspired flavors this quick and tasty recipe is beginner friendly will be enjoyed by everyone. We enjoy our multi culture infused recipes and this Cuban Black Bean is one of our favorites. You can buy dry black beans in bulk and they keep forever if stored properly. This goes great with rice or as a side with almost any entree.
Watch the video and follow the instructions below to have these delicious black beans in a bowl near you today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This served on a bed of warm rice is a very filling simple meal that everyone will enjoy. Thanks for visiting and see you again soon.
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Rinse and drain beans. Discard any debris. Soak dried beans for as least 8 hours or overnight. Drain liquid. Place soaked beans in a dutch oven or pot. Add 8 cups of water. Heat to high and bring it to a boil, then turn down the heat to medium heat. Cook for 1 hour uncovered. Stir occasionally.
Meanwhile: chop onions, garlic & bell pepper (discard the seeds & core). In a separate pan: add oil and turn up the heat to medium. Add chopped onions & bell peppers. Sauté for 8-10 minutes or until they are wilted.
Add minced garlic and sauté for 30-45 seconds or until fragrant. Add salt, cumin, oregano, bay leaf and mix everything together. Turn off the heat.
After 1 hour later: scoop out 1 cup of black beans from the pot. Transfer the beans to the vegetable pan.
Use a fork to smash the beans.
Mix everything together.
Then place the sautéed vegetables in the pot with the rest of the black beans. Add 1 cup of water and stir everything very well.
Cook for another 1 ½ – 2 hours or until the beans are tender and soft.
Stir occasionally and add extra water as needed. Most of the water should have evaporated. Turn off the heat.
Discard bay leaf and season with salt if needed.
Serve with white rice.
Enjoy!
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Cuban Black Beans
Ingredients
- 1 lb black beans soaked overnight
- 8 – 10 cups water
- ¼ cup cooking oil
- 2 tsp salt
- 1 tsp cumin
- 1 tsp dried oregano
- 1 green bell pepper chopped
- 1 onion chopped
- 2 garlic cloves minced
- 1 bay leaf
Instructions
- Rinse and drain beans. Discard any debris. Soak dried beans for as least 8 hours or overnight. Drain liquid.
- Place soaked beans in a dutch oven or pot. Add 8 cups of water. Heat to high and bring it to a boil, then turn down the heat to medium heat. Cook for 1 hour uncovered. Stir occasionally.
- Meanwhile: chop onions, garlic & bell pepper (discard the seeds & core). In a separate pan: add oil and turn up the heat to medium. Add chopped onions & bell peppers. Sauté for 8-10 minutes or until they are wilted. Add minced garlic and sauté for 30-45 seconds or until fragrant. Add salt, cumin, oregano, bay leaf and mix everything together. Turn off the heat.
- After 1 hour later: scoop out 1 cup of black beans from the pot. Transfer the beans to the vegetable pan. Use a fork to smash the beans.
- Then place the sautéed vegetables in the pot with the rest of the black beans. Add 1 cup of water and stir everything very well. Cook for another 1 ½ – 2 hours or until the beans are tender and soft. Stir occasionally and add extra water as needed. Most of the water should have evaporated. Turn off the heat. Discard bay leaf and season with salt if needed.
Serve with white rice. Enjoy!
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