Cuban Black Beans Recipe

Name: Cuban Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dried black beans; ¼ cups water; 1 large or 2 small bay leaves; 3 garlic cloves, pressed; 2 teaspoons dried whole oregano; 2 teaspoons cumin seeds; 3 1/2 teaspoons salt; 2 Cubanelle chile peppers, seeded and chopped (about 1 cup)*; 2 tablespoons extra virgin olive oil; 2 large onions, chopped; Hot cooked rice; Extra virgin olive oil; Sherry vinegar or cooking sherry

Servings: persons

2 pounds dried black beans
¼ cups water
1 large or 2 small bay leaves
3 garlic cloves, pressed
2 teaspoons dried whole oregano
2 teaspoons cumin seeds
3 1/2 teaspoons salt
2 Cubanelle chile peppers, seeded and chopped (about 1 cup)*
2 tablespoons extra virgin olive oil
2 large onions, chopped
Hot cooked rice
Extra virgin olive oil
Sherry vinegar or cooking sherry

1
Rinse and sort beans according to package directions. Place beans in a large Dutch oven; cover with cold water, and let soak at least 8 hours. Drain beans, and return to Dutch oven. Add 14 cups water, bay leaf, and garlic; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 2 hours or until beans are tender.
2
Process oregano, cumin seeds, and salt in an electric spice grinder until ground and blended.
3
Saute chiles in 2 tablespoons hot oil over medium-high heat in a large skillet 5 minutes; add onions, and saute 5 minutes or until tender. Stir onion mixture and oregano mixture into beans in Dutch oven, and simmer, stirring occasionally, 30 minutes.
4
Remove and discard bay leaf. Cover and let stand 5 minutes. (For a thicker consistency, remove 1 cup bean mixture, and mash with a fork; return to pan.) Serve over rice, drizzling with oil and vinegar.
5
*1 large green bell pepper may be substituted.
6
Note: If you don't have an electric spice grinder, use a mortar and pestle, or place spices in a zip-top plastic freezer bag, seal, and pound with the flat side of a meat mallet.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds dried black beans, ¼ cups water, 1 large or 2 small bay leaves, 3 garlic cloves, pressed, and more.

Yes, Cuban Black Beans falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions