Cuban Black Beans

by jenna on March 14, 2011

There’s something to be said about a good pot of black beans.

Delicious, healthy and cheap, a good pot of beans can go a long way. I understand if you think beans are boring and, trust me, I’ve been there. I like exciting food like waffles, fried chicken, linguine and clams, chocolate cake and lemon bars. Beans have never been very high on the totem pole for me. What can I say? I’m a food snob.

But then a couple of years ago when I lived in Tampa, I had my first bowl of “real” black beans from a hole-in-the-wall Cuban restaurant in Ybor City. Thick and inky, the beans tasted as if they had been simmered with garlic and spices and literally melted in my mouth. At that moment, it was as if I had never tasted a black bean before.

I was a black bean virgin until that moment.

Since moving to California, I have had a hard time finding anything remotely similar to the creamy, fragrant Cuban-style black beans scattered all over South Florida. I also have had a hard time finding yuca, plantain and mojo sauce…but that’s another story.

Finally, I realized that I had to take matters into my own hands. Hey, if you want something done right you usually end up having to do it yourself. The same goes with beans.

Once you make these black beans, you’ll never ever go back to the canned version again. Trust me on this one.

Plus, to make the awesome life changing recipe I’m featuring tomorrow, you’ll first need a pot of these.  So get soaking…you will not regret this tomorrow!

Cuban Black Beans

serves 6

Print this recipe!

Ingredients:

1 lb bag black beans, rinsed and picked over

1 T vegetable oil

1 yellow onion, diced

4 cloves garlic, minced

2 tsp salt

1 bunch cilantro, minced

water

Directions:

Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.

In a large dutch oven, heat the oil over medium high heat. Add the onion and saute for about six minutes, until soft and translucent. Add two cloves of the garlic and continue cooking for another thirty seconds.

Add the beans to the onion and garlic mixture and enough water to cover everything by an inch. Bring beans to a boil then cover (leaving a small crack open), reduce heat and simmer for one hour.

After an hour, stir the beans and add the remaining two garlic cloves and minced cilantro. Return to a simmer and cook another hour until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.

Once cooked, add salt and additional minced cilantro if desired. Serve beans over rice, puree and serve as black bean soup or save for additional uses.

Time:

2 hours, not including overnight soak time

**beans freeze wonderfully!

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{ 93 comments… read them below or add one }

megan @ blackberries for jam March 14, 2011 at 5:04 am

I’ve only cooked with black beans from a can. The time commitment of simmering a pot of dried beans has always intimidated me, but I’m sure they’re soooo much better. I may give it a try!

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Beth @ Beth's Journey to Thin March 14, 2011 at 5:05 am

This is exactly how I make my black beans! I call them “Black Beans that will change your life” because they really will. What a huge difference from canned ones, albeit a lot more effort but totally worth it! They are so good in enchiladas, with rice, quesadillas, on salads… pretty much anywhere.

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Jen @ keepitsimplefoods March 14, 2011 at 5:18 am

I’m so glad you posted this to spread the glory of the black bean. It’s a staple for veggies like me. I love making my own, but typically use canned to save time. Glad to add a newish version to my recipe file! Thanks!

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Hannah (Culture Connoisseur) March 14, 2011 at 5:20 am

These look great. I live in central Florida with family in the south. We do have some good beans about these parts. Can’t wait to try this recipe to see how they compare.

Also, tried the spinach feta turkey burgs this weekend. WOW! So good!

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Heather (Heather's Dish) March 14, 2011 at 5:33 am

i think i just realized I was a black bean virgin too…creamy and melt-in-your-mouth are pretty awesome descriptors if you ask me!

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Angela @ Eat Spin Run Repeat March 14, 2011 at 5:36 am

I am also a converted bean lover! Before I thought they were super bland but that’s because the only thing I’d ever tried was the baked beans my parents would buy in cans… yeh… not a whole lot going on there. These sound great!

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jenna March 14, 2011 at 5:37 am

my whole face lit up when i saw this recipe!! :) it’s not even 8 am and i’m dying for a bowl of these beans!! i love love love cuban black beans!

Jenna, your photography skills are getting soooo good!! :) i love the photo with the organge bowl and bottle in the background!!! great job!! p.s. i’m dying to see your kitchen!! a REAL

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jenna March 14, 2011 at 5:37 am

fire place?? how cool!

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Estela @ Weekly Bite March 14, 2011 at 5:50 am

These look delicious! I love eating beans like soup out of a bowl :)

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val March 14, 2011 at 5:56 am

oh it’s even a vegan recipe! i’d like to put some cumin in the pot and then i’d probably ruin it with some cheese on top, but i’m not sure how that would taste.

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Laura March 14, 2011 at 8:19 am

I put some cumin and a bay leaf in the pot when I make black beans (essentially the same recipe as above!) and it’s delish! No need to worry about ruining them. ;-)

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MissyOlivePants May 3, 2012 at 7:04 pm

I always use cumin (lots of it) along with some chopped green bell pepper, then add chopped raw onion on top when I serve it!

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Heather @ Health, Happiness, and Hope March 14, 2011 at 5:56 am

I was never a fan of beans either until a few years ago… then I discover how versatile and delicious they can be! This recipe sounds fantastic and I’m printing it out. Thank you!

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Lauren at Keep It Sweet March 14, 2011 at 6:03 am

I could eat a meal of these and plantains, I’d be very happy!

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megan @ whatmegansmaking March 14, 2011 at 6:06 am

I don’t even like black beans, but I just wanted to leave a comment and let you know that I think your food styling in that last picture is incredible! Your photography is always good, but I can really see how much you’re improving at the same time :)

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jenna March 14, 2011 at 9:13 am

thank you!!

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Tootsie June 30, 2013 at 8:00 am

Hello, I never ate black beans until I was 59 years old. I tried a few different recipes from the net and now I crave them. They are so good for you, you need to give them a chance. This looks like a quick basic recipe. A good one. I am going to make this recipe in a few minutes. I am going to add the bay leaf and the cumin. I love cumin. I toast a little organic cumin in my iron skillet and them grind them in my little spice grinder. So beautifully fragrant. Gotta go cook.

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jessica @ how sweet March 14, 2011 at 6:09 am

These would have been so perfect with our dinner last night!!

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Kim @ girlevolving March 14, 2011 at 6:10 am

These look amazing! I’m making them tonight!!!

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Christie {Nourishing Eats} March 14, 2011 at 6:12 am

Yum, one of my good girlfriends is cuban and she makes the best cuban black beans. She adds a bay leaf which is super yum!

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Jess March 14, 2011 at 6:15 am

Jenna – have you tried using the Rancho Gordo beans? They are grown in northern california and though dried, they are fresh and I seriously won’t eat any other bean from the dried state. You can taste the difference. I order all sorts of beans from them and have them shipped to the East Coast. They are that good!!

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jenna March 14, 2011 at 9:12 am

I love rancho gordo beans! We can get them at our farmers market here–they’re great!!

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Holly @ Couch Potato Athlete March 14, 2011 at 6:21 am

These look delicious! I love black beans.

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Justeen @ Blissful Baking March 14, 2011 at 6:28 am

Black beans are great! This recipe sounds delicious :) I never discovered how much I like beans until recently, but now I can’t get enough!

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Sarah @ The Pajama Chef March 14, 2011 at 6:30 am

i love black beans, i’ll have to try your version. :)

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Carla @ I Run, You Run March 14, 2011 at 6:46 am

Not that I’m biased or anything, but definitely try Brazilian “feijoada” as well. I bet you can find a good recipe! It’s full of flavor as well (and looking at the ingredients for the Cuban, I can tell it will be totally different flavor too!).

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Carla @ I Run, You Run March 14, 2011 at 6:49 am

I should add that our recipes usually involve a pressure cooker, so it really infuses the beans with flavor! (But of course, it can be done in a regular pot as well).

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Miranda March 15, 2011 at 2:14 am

Feijoada is the most amazing thing in the whole entire world!!!

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Stephanie Clement March 14, 2011 at 7:00 am

Hey Jenna!! I was just wondering whether the cilantro flavour is really prominent? My fiancee really doesn’t love the stuff, but if it’s properly “hidden” he doesn’t mind. I, on the other hand, could sleep in a bed of it…pure love!

So, I was wondering (if the cilantro is a bit on the strong side) whether it could be replaced by another herb?

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jenna March 14, 2011 at 9:11 am

it’s not really that prominent! You could just add a little bit…but really, you can’t really taste it!

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Tracey @ I'm Not Superhuman March 14, 2011 at 7:13 am

I never really liked black bean soup until a few months ago. Maybe I just never had a good batch. This looks delicious, though. And it’s healthy!

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Baking 'n' Books March 14, 2011 at 7:17 am

I have Eden’s Organic Black Beans in a can. It says low-salt.

I assume they don’t need to be rinsed overnight though right?? I usually just heat them from the can? Help anyone?!

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M March 14, 2011 at 8:20 am

Nope, for canned beans just rinse thoroughly before heating to remove any salt etc.
It’s dried beans that need overnight soaking. I keep telling myself that I will try and make beans from scratch(I hear so much tastoer, and of course loads
cheaper ..and healthier!) but I have been lazy so far and resorted to cans!

I think the financial savings will finally get me to make ‘em from scratch
(and then I can freeze individual portions)

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Baking 'n' Books March 14, 2011 at 1:33 pm

Thanks :)…Yeah, I try to come up with a better excuse…but I’m just lazy ;)

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Kelly @ Laughter, Strength, and Food March 14, 2011 at 7:25 am

I looooove black beans! What a way to prepare them!

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Katie @ Nourishing Flourishing March 14, 2011 at 7:28 am

I love black beans — we eat them probably twice a week or more. I have a similar recipe, but I cook them in the slow cooker. I don’t know how, but they turn out perfect every time! Your descriptions were so perfect: “inky…melt in your mouth.” :)

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cathyb.@brightbakes March 14, 2011 at 7:28 am

having home-cooked beans in the freezer has got to be one of the most satisfying feelings there is! :) I’m a food snob too, but give me these black beans…Add a scoop of pico de gallo, sour cream, and give me some fresh tortillas…..swoon.
love,
cathy b.

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Erin March 14, 2011 at 8:25 am

Funny – I actually just put a bowl of black bean out to soak this morning to make this very dish. I always put cumin and a little coriander in mine along with the onions, garlic, etc, serve it over good rice and top with a cilantro pesto (just like regular pesto except I use cotija or feta cheese and of course swap cilantro for the basil). So yummy!

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cls March 14, 2011 at 8:26 am

My mother’s side of the family is from Cuba and the trick is adding a little bit of vinegar. My grandmother from Cuban passed this down. Plus, we don’t really use cilantro.

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Maria March 14, 2011 at 8:56 am

Simple and satisfying!

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Susan March 14, 2011 at 9:08 am

I literally have a pot of black beans soaking right now. I was just going to add water and simmer but your recipe sounds so much better.

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Jess March 14, 2011 at 9:18 am

i’ve only had canned black beans as well, but i just love them! made a black bean dip for the superbowl that was wonderful, then used it as a spread in a veggie quesadilla. delicious and hearty!

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dawn March 14, 2011 at 9:28 am

I was scanning through to see if anybody had my family’s additions, and they’re almost all there. My grandpa (Cuban) always sauteed green pepper with the onion and added cumin, a bay leaf, and a bit of vinegar My mom swears that if you leave out the vinegar it doesn’t taste right.

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jenna March 14, 2011 at 9:33 am

good to know!!

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Victoria C. March 14, 2011 at 9:37 am

Hi Jenna,
Glad to see you love Cuban black beans! You made yours vegetarian, but as Cuban, that’s not usually how we roll. If you want to get the flavor from Miami or Ybor City, you need a sofrito (just add some tomato to the onions and garlic when you saute- or you can do what my abuelita used to do when she was feeling lazy- saute mild salsa) and a ham hock. Cubans are incomplete without pork in their lives.
As for mojo- if you can find the sour Seville oranges in California, then you just juice till you have a cups worth and add garlic, cumin and oregano. If not just mix 2 parts fresh OJ to 1 part lemon and 1 part lime. Then add the cumin, garlic and oregano.

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Kiran March 14, 2011 at 10:08 am

Ive never like black beans but the Hubby loves it. Thanks for this simple recipe :)

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Annie March 14, 2011 at 10:20 am

My family is from Miami. Black beans are my favorite comfort food. They taste even better the next day. My family typically adds either chorizo or country ham (we’re also from Georgia) to add a bit of a meaty flavor. Divine!

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Heather @ Get Healthy with Heather March 14, 2011 at 10:27 am

A must try! I love beans though and find them super exciting. There are so many different types and uses for beans.

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Adrianna from A Cozy Kitchen March 14, 2011 at 10:49 am

I can’t bring myself to eat Cuban food outside of South Florida–it’s just too good there. I’m spoiled. But this bowl of black beans is totally the right way to do it. Super pretty pictures too!

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Jenny March 14, 2011 at 10:58 am

YUM!:)

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Monique k. Makell March 14, 2011 at 12:08 pm

Just found your blog and I am totally obsessed! I love it!

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Averie (LoveVeggiesAndYoga) March 14, 2011 at 12:24 pm

There IS something about homemade beans…that is just….amazing.

When I was living in Costa Rica about 11 years ago, I thought beans were beans. WRONG. The way they make the beans, exactly as you describe…melt in your mouth.

And a life changing recipe tomorrow? Oh boy, I am excited :)

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Michelle | gold-hearted girl March 14, 2011 at 12:28 pm

Black bean soup is one of my favorite foods of all time! But it’s really easy for a restaurant to get it wrong – i.e. too salty! They don’t need much!

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Emma (Namaste Everyday) March 14, 2011 at 12:47 pm

I’ve always wanted to try cooking with raw beans (rather than canned ones) and this recipe looks GREAT! especially because the Mexican food here in New Zealand is very sketchy lol

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Emily @ Life On Food March 14, 2011 at 12:50 pm

I love black beans and this looks really good and simple. I try to sneak them into our diet as much as possible. They are CHEAP and filling. I am slowly learning though not to go overboard. I can eat a whole can by myself. I always regret that the next morning. However, I keep coming back for more though.

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Mauimandy@The Grains of Paradise March 14, 2011 at 1:00 pm

Very beautiful pictures! Love the colors. These beans sound wonderful. I make black beans all time but they usually come out of a can. You’re making me want to bring out the large stock pot : )

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Michelle (The Runner's Plate) March 14, 2011 at 5:19 pm

I didn’t realize how easy this would be! I have been wanting to make a black bean soup, so I’ll have to give this a try!!

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nora e March 14, 2011 at 6:18 pm

Raising hand as another Cuban who loves black beans. My mom’s recipe…
roast green peppers on cast iron plate cover over gas, peel and add to pot with onions and garlic, no cilantro or vinegar, yes to bay leaves, cumin, and a pinch of oregano…
my mouth is watering now

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Fawn March 14, 2011 at 6:48 pm

I love black beans! I will be sure to try this recipe. I also love yuca and am so sad that you are not able to find it there :/

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Lindsey @ Lindselicious March 14, 2011 at 7:13 pm

Yum, I love Cuban black beans! Panera’s black bean soup is actually one of my favorites cause its delish and its low fat!

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Michelle March 14, 2011 at 8:28 pm

I still remember my first black bean experience–we were on a family vacation to Clearwater and ventured over to The Columbia in Ybor city, per recommendation from my grandparents. I am completely obsessed–they are so wonderful, especially on my college budget!

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Megan @Dirty Dishes Daily March 15, 2011 at 12:16 am

Beans are easily in my top 5 foods I like to cook with.

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Kaitlin March 22, 2011 at 12:42 pm

Do you think this would work in a slow cooker???? I’d love to try them, but when I get home at 7pm I’m hungry!

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jenna March 22, 2011 at 12:49 pm

I do think it would work but i’ve never done it so I’m not sure how to go about it. I know there’s a WAY to do dried beans in a slow cooker though, so maybe if you google it? I’m sorry!

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Tootsie June 30, 2013 at 8:06 am

Yes, it would work in a crock pot. I make black beans in the crock pot all the time.

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JenE April 1, 2011 at 4:01 pm

Thanks for encouraging me to make my first home-cooked black beans ever. Wow. No, WOW!! I will never buy black beans again. Tell your readers to make them, if for no other reason than YOUR HOUSE WILL SMELL LIKE HEAVEN. — Oh, and my cooking time was quite a bit longer than you noted, just FYI.
Cheers,
Jen

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Christina April 2, 2011 at 3:39 pm

I just made these this morning! They were delicious, and I added a few things :)

In addition to what you have, I added 1T cumin, 1T paprika (more for color than anything), 2 diced tomatoes, chopped parsley, hickory smoke powder (just a pinch!), and 1 chipotle pepper chopped finely with 1t of the adobo sauce (I used the canned chipotles).

The smokiness from the hickory smoke powder and chipotle were fabulous! I also loved the kick of heat.

These will be perfect with scrambled eggs, queso fresco, and warm corn tortillas for breakfast tomorrow!

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Christina April 2, 2011 at 3:41 pm

p.s. in case your readers are bummed they didn’t soak beans the night before – there is no need to soak the beans overnight. They will cook within 3 hours simmering on the stove.

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Shaina April 25, 2011 at 4:54 pm

I am soaking my beans overnight and am so excited to make this recipe! We went to Costa Rica for our honeymoon and lived off of black beans with plantains. Y-U-M. I cannot wait til dinner tomorrow!

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Jen Papaya May 11, 2011 at 6:55 am

If I’m leaving out the cilantro, should I just leave it out, or should I replace it with another herb?

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Kristen @ Popcorn on the Stove June 27, 2011 at 6:01 am

When we make black beans, we use pimento peppers. It gives the beans a nice flavor and little splashes of color.

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Nathan G. September 28, 2011 at 5:52 pm

To de-mystify the Cuban black beans let me tell you they are VERY EASY to make. Here’s the secret/ how they’re typically made. My grandmother makes them BOMB! :)

Boil black beans until tender, when getting tender sautee in generous amount of olive oil minced onion, green bell pepper, and lots of garlic. When fragrant add this sautee to the beans along with salt to taste, and about 1 teaspoon of cumin.

Let boil uncovered, stirring occasionally on medium low for atleast 10 minutes (so flavors meld together), if not thickened allow to simmer until thickened, a secret to thicken them is to mash some of the beans to thicken the soup/ make it thicker.

In my opinion what makes Cuban beans Cuban is the use of SOFRITO (onions, garlic, and bell peppers) & a generous amount of olive oil. The rest can vary but that’s the typical. For me CUMIN is a must but not everyone uses it. Some Cubans like to add a sweet and sour contrast to it by stirring in 1 tablespoon vinegar, with 1 teaspoon sugar before turning off. Other’s like to add a couple bay leaves, or a pinch or oregano.

Hope I gave you some insight to replicate the black beans you’ve tried before :) The way you cooked it is delicious as well, I’m half Mexican, and my half sister is Salvadorian and using just onion, garlic, and salt to cook beans is also a delicious way and common method for those cuisines, but the Cuban beans are a little different :)

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Lynna @wholeytreats October 1, 2011 at 5:29 pm

Definitely the best beans I’ve made to date! Thanks for sharing your technique. I served them over spaghetti squash topped with salsa and avocado: http://wholeytreats.blogspot.com/2011/10/mexican-squash-sta-and-how-to-make.html

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Lindsay Beeson October 8, 2011 at 6:25 am

Hey, thank you for this recipe! I’m challenging myself this season to *actually* make some of the recipes that inspire me. This is one of the first I made! (And of course I had to write about it … http://foodanddo.lindsaybeeson.com/2011/10/08/day-18-of-101-chipping-away-at-my-fifty-recipes/)

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Catalina October 29, 2011 at 4:45 pm

I’m Cuban and live in Miami and my favorite dish is black bean stew or potaje in Spanish along with white rice, yuca, and roasted pork. This is a good recipe but to make authentic Cuban bean stew you need to add white wine or vino seco and a little bit of cumin and oregano. 10 minutes before you serve them add a teaspoon of vinegar and a teaspoon of sugar, mix and serve…. Yummy……

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toni June 23, 2012 at 8:12 am

WOW!! your suggestions improved this already great recipe..thank you!

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Karen G January 17, 2012 at 4:24 pm

Thanks for an easy recipe for making black beans! I’ve been intimidated, but I bought a bag of beans as the first step and your recipe looks like the second. Sounds delicious and I can’t wait to try it!

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Allie January 30, 2012 at 1:15 pm

My dad is Cuban, so I grew up eating black beans, ropa vieja, arroz con pollo. Our recipe is pretty different though.. It calls for beans, red onion, bell pepper, garlic, cumin, bay leaf, clove, sugar, tabasco, and salt & pepper! I think your recipe is very similar to what you find in most Cuban restaurants! Either way, nom nom tasty :)

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Allie January 30, 2012 at 1:17 pm

Also I forgot- red wine vinegar.

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Mario March 8, 2012 at 2:17 pm

Great pictures. But cuban black bean recipes never ever use cilantro. The herb never even made it to the island. Maybe, just maybe parsley for presentation. The key ingredients is the sofrito:garlic, onion, and olive oil, plus cumin, bay leaf, green pepper.

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Aislinn April 18, 2012 at 11:05 pm

I’m a Tampa native currently living in Asia. I think Cuban food is the type of food that my husband and I miss the most from home. Your recipe uses ingredients that I can find here, so I made it last night using one of my precious bags of black beans sent from home and an even more precious bag of Vigo yellow rice. Very tasty! I ended up adding a bit of chipotle powder for smokiness–not really enough for a kick–and some red wine vinegar. Thanks for the taste of home!

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A. Renee June 14, 2012 at 4:47 pm

ooo i think you’re missing one very important ingredient. CUMIN! put some ground cumin in that pot and your black beans will be off the chain.

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Emily July 5, 2012 at 9:15 pm

Using this to enjoy my black beans with my breakfast tomorrow! I would probably hate beans if it weren’t for this, I’m sure the time will be so worth it; thanks!

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Sheila V August 18, 2012 at 8:43 am

I made this and served with lime cilantro rice. It was the best thing that ever happened to me.

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Jamie September 14, 2012 at 4:40 am

Made these last night for my church group and everybody commented on how great they were. Said they’d never tried to make beans that didn’t come in a can! I didn’t even soak overnight–just did the “quick soak” method on the back of the bean bag (bring to a boil, then take off the heat and let sit with the lid on for an hour). Thank you for the recipe!

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Dyskalkulie October 10, 2012 at 3:28 am

Same here: I always thought, black beans are boring and not worth cooking or eating. But during my last years’s stay in cuba I fell in love with cuban black beans soup. Such a wonderful dish and such a wonderful memory of very special holidays!

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Laura October 22, 2012 at 8:16 am

Hi, I saw your recipe for cuban black beans. How much water do you use? it looks delicious!
Thanks!

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Susan December 26, 2012 at 8:06 am

I don’t know where you live in California but in the San Francisco bay area there are quite a few Latino markets, Chavez, Mi Pueblo, La Hacienda etc. where they carry Plantains, Yuca and possibly mojo sauce. In many neighborhoods there are small Latino grocery stores that carry many products not found in a regular chain store.

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samantha January 16, 2013 at 3:54 pm

im not sure if you have been living under a rock but finding yuca and other cuban food ingredients is super easy

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Connie August 10, 2013 at 12:13 pm

I use a crockpot… I make them with some olive oil, sweet bell pepper, onion, fresh garlic, and a few pinches of italian seasoning… when they done I add a small can of tomatoe sauce sometimes less depends on how thick and rich I want them and cook them a little longer…they come out so rich and creamy they are amazing… and there is no fuss .. they cook on their own all day … and I use the smaller crockpot for my beans and you can freeze the left overs … for the days that you need something quick… Black beans over rice so yummy !! Munch On !!!

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IR September 1, 2013 at 7:53 pm

If you cannot soak overnight, I have a trick that will give you cooked beans in less than 1.5 hours. It works great with black, kidney, white, pinto, and pink beans, but a little less successfully with chickpeas (garbanzo).

Pre-heat the oven at 250-degrees. In a dutch oven with a heavy lid, place 1 pound of dry beans and enough water to cover the beans by 2 inches. Add half (0.5) TBSP salt (trust me, it won’t make the beans harden). Bring to a boil. Boil for 2 minutes. Cover. Cook in the 250-degrees oven for one hour. Check for doneness. If they need a little bit more cooking, return them to the oven for another 15 minutes. Voila, soft beans! Finish your dish on the stovetop by adding the ingredients your recipe calls for (usually a mix of sauteed onions, garlic, bell peppers, and if you eat meat, a little bit of cooked bacon or ham).

For Cuban-style black beans, I agree with many posters above: vinegar, cumin, bay leaf, wine are traditional seasonings. Instead of cilantro, a similar (but much harder to find) herb called “culantro” is preferred. Latin markets sell a mix called “sofrito” (in a jar) or “recaito” (jar or frozen) that can been subbed for it; it has garlic, peppers, culantro, onions…a TBSP of it is a good starting point. Don’t over do it, especially if you already have those ingredients in the pot.

Enjoy!

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IR September 1, 2013 at 8:20 pm

To clarify my “no-soak beans” post above…start by boiling the beans in salted water on the STOVETOP, then cover the dutch oven/heavy pot and transfer to a 250-degrees oven for an hour. The salt will not prevent the beans from softening in this constant-low-heat-high-moisture method.

No need to pour the cooking liquid out unless your recipe specifically calls for beans to be drained. Sorry for the double post–it’s very late!

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Sarah January 22, 2014 at 8:47 am

Loved this recipe! Made it last night, so delicious! Thank you!!! I’m going to browse your other recipes. Hoping I can find a good, healthy chickpea recipe. Love chickpeas but never seem to make them:(

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