Description
The first time I tried Cuban Black Beans, I was hooked. My grandmother made them on Sunday afternoons, and the smell of onions, garlic, and peppers filling the house is something I’ll never forget. This dish isn’t fancy—it’s simple, comforting, and tied deeply to family traditions. These beans are hearty, packed with flavor, and come together with pantry staples. Whether you serve them over rice, tuck them into tacos, or enjoy them on their own, you’ll have a meal that’s both nourishing and satisfying.
Ingredients
- 2 tsp olive oil
- 1/2 onion
- 2 cloves garlic
- 2 scallions
- 2 tbsp red bell pepper
- 3 tbsp cilantro
- 15 oz can black beans (do not drain - I like Goya)
- 1/2 cup water, or more if needed
- 1 bay leaf
- a few pinches cumin, to taste
- pinch of oregano
- 1 tsp red wine vinegar
- salt and black pepper to taste
Instructions
- Make the sofrito base: Chop the onion, garlic, scallions, red pepper, and cilantro. Heat olive oil in a medium pot, add the chopped vegetables, and sauté for about 3 minutes until soft and fragrant.
- Add beans and seasoning: Stir in the black beans (liquid included), water, bay leaf, cumin, oregano, vinegar, salt, and pepper. Bring everything to a boil, then lower the heat.
- Simmer until flavorful: Cover and simmer for about 15 minutes, stirring occasionally. Add extra water if needed. Taste, adjust seasoning, and remove bay leaf before serving.
Notes
Tips for success: Don’t skip the vinegar—it brightens the beans. Use fresh herbs for the best flavor. Make it ahead, as it tastes even better the next day. Serving suggestions: Over white rice, in tacos or burritos, with fried plantains, or in a grain bowl. Storage: Keep in the fridge 5–6 days or freeze up to 3 months. Add water when reheating to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg