Cuban Black Beans Will Be Your New Favorite Dish With This Recipe

Cuban Black Beans Will Be Your New Favorite Dish With This Recipe
From Fine Dining Lovers - January 11, 2018

Cuban black beans are the perfect comfort food that seduces you with its creaminess and hints of cumin. They are great on rice and as a soup, both of which are made even more delicious when accompanied by fried plantains.

Making Cuban black beans at home is not a complicated task and the rewards are well worth the effort. There are several ways of going about it and we will examine our favorite methods. Let's get started!

Best Cuban Black Beans Recipe

The best Cuban black beans have hints of cumin and are gently flavored with onions and green peppers. They are creamy yet possess a pleasant sharpness courtesy of dry white wine and a touch of vinegar. We will share our favorite Cuban black beans recipe below.

Best Cooking Methods for Cuban Black Beans

You can cook Cuban black beans on the stove top but it is much convenient to use a pressure cooker. A slow cooker also works well as it allows for lots of hands off time and you could cook them overnight or while you are at work.

How To Make Cuban Black Beans

To make thebest Cuban black beans start by soaking dried beans overnight. For extra flavor, you can soak them with half a green pepper and a bay leaf. Drain the water, dispose of the pepper and bay leaf.

At this point you can do one of two things: saut the aromatics, add the soaked beans then cook until tender. Or you can cook the beans and saut the aromatics separately. The results are delicious either way but the first method requires less clean up.

The recipe below calls for cooking the beans in an electric pressure cooker. If using a slow cooker, saut the aromatics in a pan then add them to the slow cooker along with the soaked beans and enough water to cover. Cook on low for 8 hours.

For 1lb of black beans you will need:

1 large yellow onion, diced
1 green bell pepper, diced
another bell pepper sliced in half
2 garlic cloves, minced
1 tsp tomato paste
1 tsp cumin powder
1 tsp oregano
1/2 tsp black pepper
salt to taste
2 bay leaves
1 1/2 tbsp white wine vinegar
1 tsp white vinegar
2 tbsp cilantro, chopped
2 tbsp olive oil
1 tsp sugar


The night before: soak the beans in water, one bay leaf and the bell pepper sliced in half. On the day of cooking remove the bell pepper and bay leaf, drain and rinse the beans. Set aside.

Use the saut setting on the electric cooker. Warm up the olive oil and saut the garlic, onions and green pepper until soft. Then add cumin powder, oregano, black pepper, tomato paste and bay leaves. Add the soaked black beans and cover with with water (just enough water to cover the beans by a 1/2 inch).

Cuban Black Beans and Rice Recipe

Vegetarian Cuban Black Bean Soup


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