It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup.

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.

Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.

Also try my slow-cooked lima beans.

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5 from 1 vote

Cuban Black Beans

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.

Course Side

Cuisine Cuban

Keyword beans, Cuban

Prep Time 12

Cook Time 4

Total Time 16

Servings

Calories 287kcal

Author Based on this recipe

Ingredients

2 pounds dried black beans
2 medium sweet onions divided
2 large green bell peppers divided
8 cloves garlic divided
6 dried bay leaves divided
2 teaspoons ground cumin divided
kosher salt
ground black pepper
olive oil
1 teaspoon apple cider vinegar

Instructions

The night before

Rinse the beans and add to a large pot.
Add enough water to cover the beans by an inch and let soak overnight.

The next day

Add one onion, quartered.
Add one pepper, quartered.
Add 4 cloves garlic, minced
Add 3 bay leaves.
Add 1 teaspoon of salt and 1 teaspoon pepper.
Add 1 1/2 tablespoons of oil.
Add 1 teaspoon of cumin.
Add enough water to again cover the beans by an inch.
Bring to a boil and let boil for 5 minutes.
Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren’t mushy, checking the water level on occasion.
Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.

Nutrition

Nutritional values are approximate.