Cuban Black Beans
Two cans of black beans, an onion, a green bell pepper and a handful of pantry spices, cooked in one skillet in 35 minutes. The sofrito is the whole recipe, and a tablespoon of red wine vinegar at the end is what makes these Cuban black beans taste like they simmered all afternoon. Naturally vegan and gluten-free.
Ingredients
Main Ingredients
- 2 tbsp (30 ml) olive oil
- 1 yellow or white onion medium, finely chopped
- 1 green bell pepper medium, diced (or use red bell pepper)
- 2 cloves garlic minced
- 2 cans (820 g) black beans 15 oz each, undrained (or 3 to 3½ cups cooked black beans with extra water as needed)
- 1/2 cup (120 ml) water plus more as needed
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tbsp (15 ml) red wine vinegar
- salt to taste
- black pepper to taste
Garnish
- fresh cilantro chopped, for topping (optional)
Equipment
- Large skillet
- wooden spoon
- Measuring cups
- Knife
- Cutting board
Instructions
Make the Sofrito
- Soften the onion and pepper: Heat the olive oil in a large skillet over medium heat. Tip in the chopped onion and diced green bell pepper and cook 5 to 7 minutes, stirring occasionally, until soft and golden in places.
- Stir in the garlic: Scatter the minced garlic over the vegetables and cook about 1 minute, until fragrant and lightly toasty but not browned.
Simmer the Beans
- Build the pot: Pour in both cans of black beans with their liquid, the water, bay leaves, cumin, oregano and red wine vinegar. Stir together and bring to a simmer.
- Let it reduce: Lower the heat and simmer gently for 15 minutes, stirring occasionally so nothing catches. If the pan looks dry before the time is up, add a splash more water.
Season and Serve
- Season: Remove the bay leaves, then season with salt and black pepper to taste. Taste after the vinegar has gone in, because acid changes how salty the pot reads.
- Serve: Spoon over warm white rice or serve with crusty bread, and finish each bowl with plenty of chopped fresh cilantro.
Notes
Do not drain the canned beans. The starchy liquid in the can is what thickens the pot into a sauce.
Give the onion and green pepper a full 5 to 7 minutes before the garlic goes in, and add the garlic for only 1 minute. Burnt garlic makes the whole pan bitter.
Do not skip the red wine vinegar. Acid at the end is the difference between a flat pot and a bright one. A tablespoon of lime juice off the heat works in its place.
If the pan is still loose after 15 minutes, mash a large spoonful of beans against the side and stir it back through.
Storage: cool completely, then refrigerate in an airtight container up to 5 days or freeze up to 2 months. Reheat with a splash of water to loosen. The flavor improves overnight, so this is worth making ahead.
To use dried beans, soak 3/4 pound overnight, simmer about 90 minutes with a bay leaf, and use 3 1/2 cups cooked beans plus a cup of their cooking liquid in place of the cans.
Nutrition values are an estimate.
Nutrition
Calories: 255kcal | Carbohydrates: 37g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 630mg | Potassium: 668mg | Fiber: 11g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 24mg | Calcium: 74mg | Iron: 3.5mg