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cuban-style black beans with white rice
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5 from 1 vote

Cuban Style Black Beans

Perfect Cuban-style black beans for your table
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting Time1 hour
Total Time2 hours 45 minutes
Course: Side Dish
Cuisine: Cuban
Keyword: vegetarian
Servings: 8

Equipment

  • 1 Sauté Pan with lid
  • 1 Wooden spoon
  • 1 stock pot

Ingredients

Sofrito Ingredients

  • 3 tbsp olive oil
  • 1 white onion large, finely chopped
  • 6 cloves garlic peeled and minced
  • 1 green bell pepper finely chopped
  • 2 roma tomatoes finely chopped
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper or to taste

Bean Ingredients

  • 1 lb dried black beans
  • 1/2 onion peeled
  • 2 bay leaves
  • 2 tbsp white vinegar

Instructions

Prepare the beans

  • Place all of the beans in a large stock pot, removing any rocks. Add the onion half and bay leaves. Add water to cover the beans by at least 1-2"
  • Place the stockpot on the oven over high heat. Bring the beans to a boil.
  • Remove beans from heat. Cover. Let rest for 1 hour. In the meantime, make the sofrito (below). Occasionally check on the beans and add water if any beans are left uncovered.

Make the sofrito

  • Heat the sauté pan over medium-high heat. Place the olive oil in the pan and heat until shimmering
  • Add the onion to the pan, and sprinkle with a small pinch of salt. Saute for 3-5 minutes, until translucent
  • Add the garlic to the pan along with a small sprinkle of salt. Saute for 1-2 minutes, careful not to burn the garlic.
  • Add the bell pepper to the pan along with a small sprinkle of salt. Saute for 5 minutes.
  • Add the tomatoes to the pan along with a small sprinkle of salt. Saute for 5 minutes.
  • Add the cumin, oregano, and black pepper. Stir to combine.
  • Reduce the heat to low. Cover and let simmer for 20-30 minutes until the color has deepened and the flavor has fully developed.
  • Taste and add salt or extra seasonings as needed.

Cook beans

  • Place the stockpot with beans back onto the stove, and turn heat to medium-high. Bring beans to a boil, then lower heat and let simmer for approximately 1 hour.
  • Check beans for doneness. They should be completely soft without falling apart.
  • Remove the onion half and bay leaves from the beans. Discard onion and bay leaves.
  • Add sofrito to beans. Stir to completely incorporate.
  • Bring beans back to boil and let simmer for at least 15 minutes. I prefer to let them simmer for another 30-45 minutes to fully incorporate the flavor, adding water if beans look too dry.
  • Taste and add salt if needed (remember the sofrito has salt)
  • Remove beans from heat. Add 1-2 tbsp white vinegar to beans. Stir to incorporate.
    cooked cuban black beans
  • Serve over white rice.

Notes

  • I highly recommend chopping the sofrito ingredients finely in the food processor before starting with the recipe.
  • Some cooks recommend discarding the soaking water to reduce gas and stomach upset. I prefer to keep the water for stronger flavored beans, but it's up to you.
  • You also have the option to soak the beans overnight in cold water instead of using the quick soak method. In this case, place beans in a large bowl and cover completely with cold water. Cover and leave out on counter overnight. The next day, place the beans in the stock pot with the onion half and bay leaves. Bring to a boil and simmer for 1 hour. Proceed with the sofrito instructions.