A Black Beans Recipe Rich with the Flavors of Cuba
Cook time: 2 hours (plus let the beans soak overnight)
Region of the world: Cuba
Recipe inspired by: Asela, At Her Table
Cuban-style black beans are a staple in Cuban cuisine. They are traditionally served as a side dish along with white rice and plantains. The secret to the black beans is the sofrito, or sauté of herbs and vegetables included in the beans.
- 1-Lb. Dried Black Beans
- 8 Cups of Water (Or 6 cups) and add 2 cups of Vegetable or Chicken broth when it is time to cook
Sofrito is the base of many Cuban dishes. It is a mix of many aromatic ingredients and spices - the secret sauce to Cuban flavor.
- 2 Tablespoons of oil Large yellow onion Chopped finely
- 4 cloves of Garlic Chopped finely
- ¼ teaspoon red pepper flakes
- 1 small green bell pepper chopped finely
- 2 teaspoons cumin
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 1 small can tomato sauce
- ¼ cup white cooking wine
- 1 Tablespoon Red wine vinegar
- 1 Tablespoon sugar or less
- 1 Tablespoon of Basil
- 1 Tablespoon Oregano
- 1 package Sazon- (Optional)
- 2 cups white rice
- 3 cups water
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste (about ½ tsp)
- 1 tsp oil
1. Soak dried beans overnight in 6-8 cups of water with 2 bay leaves In a Large Dutch oven kettle or large pot (you can also use and Insta Pot).
2. Bring beans (use soaking water with the bay leaves) to a boil, then medium heat, cook for 1 ½ to 2 hours.
3. Once the beans have cooked for about an hour, you can start to prepare the sofrito and the rice.
4. Rice: Put ingredients together in rice cooker. If you don’t have a rice cooker use a pot with lid, bring to a boil, then simmer on lowest heat for about 20-25 minutes.
5. Sofrito: Heat the oil and add onions, garlic, bell pepper and hot pepper. Cook until tender. Add tomato sauce and sauté’ a few minutes. Add all remaining ingredients and cook a few minutes (a total of 5-10 minutes).
6. When the beans are done add the sofrito to the beans and stir it together. Let simmer or stand for about 10 minutes. Hint: You may want to remove some of the liquid with the beans if it is too much for your liking. If you want a thicker texture, remove 1 cup, mash it, and return to the pot to be mixed back in.
Did you enjoy this Cuban dish? If so, this Maduros recipe from our friends at At Her Table is what you need to take your Cuban cooking to the next level!