Cuban Black Beans
Comforting Cuban Black Beans are delicious, filling and perfect for any budget.
Servings: 8
Calories:
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.