Cuban-Style Black Beans

Name: Cuban-Style Black Beans
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 8 servings
Cuisine: Caribbean
Ingredients: 1 lb (454 g) dried black beans, picked over, rinsed, and soaked in water for 8 hours or overnight; 2 whole (2 g) dried bay leaves; 6 cups (1420 ml) water, fresh, for simmering (plus more for soaking and topping up); 3 tbsp (45 ml) olive oil; 1½ cups (240 g) large yellow onion, cut into ¼-inch (6 mm) dice (about 1 large onion); 1½ cups (225 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice (about 1 large pepper); 6 cloves (18 g) garlic cloves, minced; 2 tsp (4 g) ground cumin; 2 tsp (2 g) dried oregano, crumbled between your fingers; 2 tsp (8 g) kosher salt, plus more to taste (Diamond Crystal; use less if using fine salt); ½ tsp (1 g) black pepper, freshly ground; 1 tsp (4 g) granulated sugar; 2 tbsp (30 ml) white or red wine vinegar, plus more to taste

From the MyKitchenBank Kitchen

Tender black beans simmered with a sofrito of green bell pepper, onion, and garlic, then seasoned with cumin, oregano, and a splash of vinegar for a savory, slightly tangy pot with a thick, silky broth. Serve over rice or as a side.

Prep: 25 min
Cook: 2 hr 30 min
Wait: 8 hr
Total: 10 hr 55 min
Makes: About 7 cups (8 side servings)

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Ingredients

8 servings

For the beans
1 lb (454 g) dried black beans, picked over, rinsed, and soaked in water for 8 hours or overnight
2 whole (2 g) dried bay leaves
6 cups (1420 ml) water, fresh, for simmering (plus more for soaking and topping up)
For the sofrito
3 tbsp (45 ml) olive oil
1½ cups (240 g) large yellow onion, cut into ¼-inch (6 mm) dice (about 1 large onion)
1½ cups (225 g) green bell pepper, seeded and cut into ¼-inch (6 mm) dice (about 1 large pepper)
6 cloves (18 g) garlic cloves, minced
For the seasoning
2 tsp (4 g) ground cumin
2 tsp (2 g) dried oregano, crumbled between your fingers
2 tsp (8 g) kosher salt, plus more to taste (Diamond Crystal; use less if using fine salt)
½ tsp (1 g) black pepper, freshly ground
1 tsp (4 g) granulated sugar
2 tbsp (30 ml) white or red wine vinegar, plus more to taste

Equipment (7)

5- to 6-quart (4.7–5.7 L) heavy pot with lid
Large skillet, 10–12 inch (25–30 cm)
Large bowl for soaking
Colander
Wooden spoon
Chef's knife and cutting board
Measuring cups and spoons

Steps

Before you start

Soak the beans at least 8 hours or overnight, so plan to start the night before.
Sort the dried beans on a plate and remove any small stones or shriveled beans before rinsing.
Do not add vinegar until the beans are fully tender, and add salt only once they are nearly tender; acid and early salt can keep the skins tough.
Chop all the vegetables while the beans first simmer so the garlic does not scorch when you cook the sofrito.
This is a stovetop recipe; no oven is needed.

1
Soak the beans
- Pour the picked-over, rinsed beans into a large bowl and cover with water by at least 3 inches (8 cm), since they will roughly double in size.
- Let stand at room temperature for 8 hours or overnight.
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Ready when: Beans are plump and wrinkle-free, and a bean cut in half is dark and moist throughout
Tip: In warm weather, soak in the refrigerator to prevent fermenting.
2
Drain and rinse
- Drain the soaked beans in a colander and rinse under cold running water.
- Discard the soaking water.
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Ready when: Water runs clear through the colander
3
Start simmering beans
- Put the beans in a 5- to 6-quart (4.7–5.7 L) heavy pot with the bay leaves and 6 cups (1420 ml) fresh water.
- Bring to a boil over high heat, skimming off any foam that rises.
- Reduce to low, cover partially, and keep at a gentle simmer.
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Ready when: Water bubbles steadily and foam has been skimmed away
Tip: Hard boiling splits skins and makes beans mushy; keep a lazy simmer with small bubbles.
4
Simmer beans until firm-tender
- Simmer the beans, partially covered, for about 45 minutes, stirring occasionally.
- If the water level drops below the beans, add hot water ½ cup (120 ml) at a time.
- Chop your vegetables during this time.
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Ready when: Beans are just starting to soften but still have a firm center when pressed
Tip: Keep the beans covered by liquid at all times.
5
Cook the sofrito
- While the beans keep simmering, heat the olive oil in a large skillet over medium heat.
- Add the onion and green pepper and cook, stirring often, for 8 to 10 minutes.
- Stir in the garlic and cook for 1 minute more.
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Ready when: Onion is soft and translucent with only light golden edges, and the garlic smells fragrant but is not browned
Tip: Add the garlic last; burnt garlic turns bitter.
6
Bloom the spices
- Stir the cumin, crumbled oregano, and black pepper into the sofrito and cook for 30 seconds, stirring constantly.
- Remove the skillet from the heat.
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Ready when: Spices smell strongly aromatic and coat the vegetables
7
Combine and simmer
- Scrape the sofrito into the beans, rinsing the skillet with a splash of bean liquid and adding that too.
- Stir in the salt and sugar.
- Simmer, partially covered, over low heat for 45 to 60 minutes.
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Ready when: Beans are completely creamy and tender when mashed between your fingers, with no chalky center
Tip: If beans are still firm, keep cooking and add hot water as needed; age of beans affects timing.
8
Thicken the broth
- Remove the lid and discard the bay leaves.
- With the back of a spoon, mash about 1 cup of beans against the side of the pot and stir them in.
- Simmer uncovered over medium-low heat for 15 to 20 minutes.
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Ready when: Broth is glossy and coats the back of a spoon, like a loose gravy
Tip: If it gets too thick, stir in a splash of hot water.
9
Finish with vinegar
- Stir in the vinegar and simmer for 2 minutes.
- Taste and add more salt or a teaspoon more vinegar as needed.
- Let the beans rest off the heat for 10 minutes before serving.
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Ready when: Flavor is savory with a bright tang in the background
Tip: Adding vinegar at the end keeps its brightness and keeps the beans tender.

Good to know

Tips

Keep the simmer gentle and the beans covered with liquid for intact skins and creamy interiors.
Add salt only once the beans are nearly tender (with the sofrito) and the vinegar at the very end, so the skins stay tender.
Mashing a cup of beans is the easiest way to get a thick, creamy broth without adding starch.
Serve over white rice with chopped raw onion and a drizzle of olive oil.

Make ahead

Beans taste even better made 1 to 2 days ahead. Cool completely, refrigerate, and reheat gently with a splash of water.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: up to 5 days in an airtight container. Freezer: up to 3 months with some broth covering the beans. Reheat in a pot over medium-low heat, adding water as needed, until steaming hot.

Substitutions

dried black beans → canned black beans (three 15-oz/425 g cans, drained). Skip the soak, simmer with sofrito and 1½ cups (360 ml) water for 30 minutes, and reduce the salt to 1 tsp initially.
white or red wine vinegar → fresh lime juice or sherry vinegar. Use the same amount; lime gives a brighter flavor.
green bell pepper → poblano pepper. Gives a slightly smoky, mildly spicy flavor.
olive oil → rendered bacon fat or lard. Adds a traditional smoky, meaty richness; use the same amount (no longer vegan).