Cuban Black Beans Recipe
This tasty Cuban black beans recipe is slow-cooked with spices, onions, and peppers for the ultimate bean side dish.
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
- Add the beans to a container and completely cover with water by about 4 to 6 inches. Set overnight.
- 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.
- In a separate mediums-sized sauce pot, add in the lard or oil and heat over medium heat.
- Add onions and cook while occasionally stirring for 18-20 minutes or until lightly browned.
- Stir in the garlic and cook just until fragrant, which takes about 30 to 45 seconds.
- Next, add the peppers and sauté for 4 to 6 minutes over medium to medium-high heat or until lightly browned.
- Stir in the cumin, oregano, bay leaves, sugar, white vinegar, and pepper flakes.
- Add the beans in the liquid and bring to a boil over high heat.
- Turn the heat down to low-medium, cover, and cook for 20 minutes to infuse the flavors.
- Season with salt and pepper. The liquid should be thick, but the beans overall should not be runny.
- 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.