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Cuban Black Beans Recipe

This tasty Cuban black beans recipe is slow-cooked with spices, onions, and peppers for the ultimate bean side dish.

Prep Time
20 mins
Cook Time
2 hrs
Servings: 8
Course: Side Dish
Cuisine: Cuban

Ingredients

  • 1 pound dry black beans
  • 6 cups chicken stock
  • 2 tablespoons pork lard or olive oil
  • 1 peeled small diced yellow onion
  • 6 finely minced garlic cloves
  • 1 seeded small diced green bell pepper
  • 1 seeded small diced red bell pepper
  • 1 teaspoon ground cumin
  • 2 teaspoons dry oregano
  • ½ teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 teaspoons granulated sugar
  • 2 tablespoons white distilled vinegar
  • coarse salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. Add the beans to a container and completely cover with water by about 4 to 6 inches. Set overnight.
  2. Place the beans into a medium-sized pot with the chicken stock and cook covered over medium heat for 60-90 minutes or until soft and tender. You may need to add 1 more cup of stock throughout the cooking process to ensure they remain covered. Set them aside.
  3. In a separate mediums-sized sauce pot, add in the lard or oil and heat over medium heat.
  4. Add onions and cook while occasionally stirring for 18-20 minutes or until lightly browned.
  5. Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
  6. Next, add the peppers and sauté for 4 to 6 minutes over medium to medium-high heat or until lightly browned.
  7. Stir in the cumin, oregano, bay leaves, sugar, white vinegar, and pepper flakes.
  8. Add the beans in the liquid and bring to a boil over high heat.
  9. Turn the heat down to low-medium, cover, and cook for 20 minutes to infuse the flavors.
  10. Season with salt and pepper. The liquid should be thick, but the beans overall should not be runny.
  11. Serves in a bowl with an optional garnish of chopped fresh cilantro.

Notes

  • Make-Ahead: You can make this recipe up to 1 day ahead of time for freshness; reheat before serving.
  • How to Store: Store the Cuban black beans covered in the refrigerator for 4 to 5 days. You can freeze them covered for up to 3 months. Thaw in the refrigerator before reheating.
  • How to Reheat: Add the desired amount of refried beans to a saucepot with a few tablespoons of water or chicken stock and heat over low heat while stirring until warm.
  • A half cup of dried black beans is equal to 1 15-ounce can.
  • Cover the dried beans with boiling water if you are in a pinch and let them stand for 1 hour before cooking them.
  • Feel free to add 1 smoked ham hock with the beans while they are boiling in the stock for more flavor.
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