Cuban Black Beans

🛒 Ingredients

• Dried Black Beans 450 g · 1520 kcal
• Olive Oil 45 g · 405 kcal
• Yellow Onion 200 g · 80 kcal
• Green Bell Pepper 150 g · 30 kcal
• Garlic Cloves 20 g · 30 kcal
• Bay Leaves 2 g · 5 kcal
• Ground Cumin 4 g · 15 kcal
• Dried Oregano 2 g · 5 kcal
• White Vinegar 30 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the dried black beans thoroughly and soak them in water overnight, or for at least 8 hours; drain and rinse again before use.
2. In a large pot, combine the soaked beans with enough fresh water to cover by about 2 inches, and add one bay leaf. Bring to a boil, then reduce heat and simmer for 60-90 minutes until the beans are tender.
3. While the beans are cooking, prepare the sofrito: heat olive oil in a separate skillet over medium heat. Add diced yellow onion and green bell pepper, sauté until softened, about 8-10 minutes.
4. Stir in the minced garlic, ground cumin, and dried oregano; cook for another 2 minutes until fragrant, being careful not to burn the garlic.
5. Once the beans are tender, remove about 1 cup of beans and some cooking liquid from the pot; mash them lightly with a fork or potato masher, then return the mashed mixture to the pot to help thicken the sauce.
6. Add the prepared sofrito mixture, white vinegar, and a pinch of sugar (if using) to the pot with the beans. Stir well to combine all ingredients.
7. Continue to simmer the beans for another 30-40 minutes, allowing flavors to meld and the sauce to thicken; season with salt and pepper to taste.
8. Remove the bay leaves before serving. Serve hot, traditionally over white rice, garnished with fresh cilantro if desired.