Cuban Black Beans

by Renee on April 10, 2014

Cuban Black Beans | Magnolia Days

Those are Cuban black beans in an Asian rice bowl. Yes, I had to put that out there at the beginning. The intention wasn’t to mix cultures. The beans do not have an Asian twist in any way. Color is the reason behind it. Red came to mind when I was determining the scheme of the photo. I went through the cabinet and found a red bowl. Perfect. Off I went taking photos. It was in the post-processing that I realized a bowl could cause confusion, or not. Would you have noticed if I didn’t mention it?

It is nearly impossible to un-see something. All you can do is move forward and try to ignore the distraction. So I’m moving on to tell more about the beans. They have been on my to-cook list for ages. I admit that all I’ve done before is open a can. While canned black beans are fine, homemade is off the charts better. Why? It’s all the added flavors infused in the cooking process.

Cuban Black Beans | Magnolia Days

Cuban black beans are slow-simmered with aromatics. First dried beans are soaked overnight. They are then cooked for a bit in only water. Onion, bell pepper, and garlic are sautéed and added in along with spices, wine, and vinegar. A little while later you have a pot of tasty beans ready to eat. I made them to go along with slow-cooker Cuban pork and yellow rice. Some people serve them over white rice. Perhaps some even serve them in an Asian rice bowl *ahem* *cough* *cough*.

Cuban Black Beans | Magnolia Days

Does the style of a bowl affect how and when you use it? Or do you use it because it has the right size, color, or shape? Not counting for photography, I generally use whichever one works. It’s casual here in Magnolialand. If only those bowls and dishes would wash themselves. However that is a whole different subject I’ll save for another time.

Cuban Black Beans

3 hours

Makes 6 to 8 servings

Cuban Black Beans

  • 1 pound dried black beans
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 3/4 cup dry white wine
  • 3 tablespoons red wine vinegar
  • Optional chopped onion for serving
  • Optional chopped fresh cilantro for serving

Cover the dried beans with 2 inches of water and soak overnight. Drain discard water.

Cover the beans with 1 inch of water and bring to a boil. Reduce heat to low, cover loosely, and simmer for 1 hour.

Check water level while cooking to make sure it covers the beans and add a little more if needed.

Heat olive oil in a large skillet. Add onion and bell pepper and sauté over medium heat until peppers are soft and onions are translucent, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute. Add cooked vegetables to beans.

Stir in salt, pepper, oregano, cumin, bay leaf, wine, and vinegar.

Cover loosely and cook until beans are tender, about 1 1/2 hours.

Discard bay leaf and serve with chopped onion or chopped fresh cilantro if desired.

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Recipe adapted from Three Guys From Miami – Black Beans

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{ 10 comments… read them below or add one }

David @ CookingChat April 10, 2014 at 6:32 am

Looks good! I haven’t made black beans in awhile. When I have made them, I tend to use canned, but I should follow your idea here with the dried beans.

Reply

Renee April 19, 2014 at 1:54 pm

Thanks David and give a from-scratch using dried beans try. The flavors infuse in the beans a whole lot more.

Reply

Anita at Hungry Couple April 10, 2014 at 9:11 am

You could serve this on a purple paper plate and I’d still eat it. I love black beans!

Reply

Renee April 19, 2014 at 1:53 pm

Thanks Anita. Glad you don’t let the plate or bowl get in the way of enjoying some great beans (or whatever).

Reply

Velva April 10, 2014 at 9:31 am

I grew up eating Cuban black beans and I can attest to the fact that homemade Cuban black beans is off teh chart delicious.

Velva

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Renee April 19, 2014 at 1:53 pm

Thank you very much Velva.

Reply

Christine from Cook the Story April 10, 2014 at 9:42 am

They look delicious, Renee!

Reply

Renee April 19, 2014 at 1:50 pm

Thanks Christine!

Reply

Stacy April 16, 2014 at 2:02 am

You crack me up, Renee! It’s pretty casual over here too and if I’m not taking photos, sometimes we just serve from the pot. My grandmother would be appalled. Your black beans look wonderful, whatever the dish.

Reply

Renee April 19, 2014 at 1:27 pm

Shhh… don’t tell anyone that I also serve from the pot sometimes.

Reply

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