Authentic Cuban Black Beans Recipe

To make from dried beans:.

Rinse the beans in a colander with cold water.

Place the beans in a large pot and add enough water to submerge them completely. This is usually around 3 cups of water. Make sure the water line is at least an inch above the beans.

Cover the pot and soak the beans overnight.

To prepare the beans, first, drain them. Then, place the beans in a large pot and add enough water to completely submerge them by at least 2 inches. This is usually around 5 cups of water.

Bring to a boil.

Once it boils, stir the beans, cover the pot, and reduce the heat to low. Let it simmer for 1 hour, or until the beans are soft, frequently stirring and adding water as needed to keep the beans submerged.

When the beans are almost done, make the sofrito. Coat a frying pan with olive oil and set to medium heat.

Chop the green pepper, onion, and garlic, and add all but the garlic to the hot pan.

Saute the sofrito until the vegetables are soft, translucent, and aromatic. This should take a few minutes. Then add the garlic and saute for another 30 seconds. Remove from heat.

Drain the beans again and add back to the pot with 1 cup of water.

Add the sofrito, bay leaf, oregano, cumin, sugar, vinegar, salt, and pepper to the beans. Cover and simmer on low for about 20 minutes.

Remove the bay leaf and serve over white rice.

To make from canned beans:.

Coat a saucepan with olive oil and set to medium heat.

Chop the green pepper, onion, and garlic, and add all but the garlic to the hot pan.

Saute the sofrito until the vegetables are soft, translucent, and aromatic. This should take a few minutes. Then add the garlic and saute for another 30 seconds. Remove from heat.

Add the canned beans (including the liquid in the can), sofrito, bay leaf, oregano, cumin, pepper, sugar, vinegar, 1/4 tsp of salt, and 1 cup of water. Bring to a boil.

Cover and simmer on low for about 20 minutes.

Remove the bay leaf and serve over white rice.

Notes.

For a creamier texture, you can partially mash some of the cooked beans in the pot before serving. This will thicken the sauce and create a classic Cuban black bean consistency.