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Cuban Black Beans
A recipe for Cuban Black Beans. Dried black beans are soaked then cooked with onion, bell pepper, garlic, wine, and spices for a flavorful side dish.
Cook Time 3 hours
Total Time 3 hours
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1
pound
dried black beans
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2
tablespoons
olive oil
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1
cup
chopped onion
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1
green bell pepper
chopped
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3
cloves
garlic
minced
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2
teaspoons
salt
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1/2
teaspoon
pepper
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1
teaspoon
dried oregano
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1
teaspoon
ground cumin
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1
bay leaf
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3/4
cup
dry white wine
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3
tablespoons
red wine vinegar
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Optional chopped onion for serving
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Optional chopped fresh cilantro for serving
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Cover the dried beans with 2 inches of water and soak overnight. Drain discard water.
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Cover the beans with 1 inch of water and bring to a boil. Reduce heat to low, cover loosely, and simmer for 1 hour.
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Check water level while cooking to make sure it covers the beans and add a little more if needed.
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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.
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Add garlic and cook until fragrant, about 1 minute. Add cooked vegetables to beans.
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Stir in salt, pepper, oregano, cumin, bay leaf, wine, and vinegar.
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Cover loosely and cook until beans are tender, about 1 1/2 hours.
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Discard bay leaf and serve with chopped onion or chopped fresh cilantro if desired.
A recipe for Cuban Black Beans. Dried black beans are soaked then cooked with onion, bell pepper, garlic, wine, and spices for a flavorful side dish.