Clean recipe · foodandwine.com
Cuban Black Beans
These vegetarian Cuban-style black beans are slow-cooked with aromatics and mixed with sofrito for a deeply flavorful, comforting pot of beans that you can use in a variety of ways.
Original recipe: foodandwine.com
- Yield:
- 12 servings
- Total:
- 675 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
:max_bytes(150000):strip_icc()/FAW-cuban-black-beans-hero-01-3eca78d4ceda4d36b627dd9e4b734d79.jpg)
Ingredients
- 1 pound dried black beans, picked over and rinsed
- 1 green bell pepper, quartered lengthwise
- 2 bay leaves
- water
- 1/2 cup plus 2 tablespoons olive oil
- 1 red, 1 green and 1 yellow pepper, minced
- yellow bell pepper
- 1 large white onion, minced
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1/4 cup tomato paste
- 1/2 cup minced garlic
- Salt
Instructions
- Gather the ingredients.
- Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over medium-high. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add minced bell peppers and onion; cook over medium until softened, 6 to 10 minutes. Stir in cumin, oregano, and tomato paste.
- Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over medium-low until golden brown.
- When beans are tender, add sautéed pepper mixture and garlic in its oil. Season with salt and simmer gently for 5 minutes to blend flavors.
- Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.