The weather is cool and rainy today so I decided to re-make one of my very favorite dishes – Cuban Black Beans!
This has been a much loved ELR recipe since I originally posted it way back in 2011. I thought it was high time for a facelift. 😉 If you haven’t made this yet, it’s the perfect time. This is one of those incredibly easy, yet intensely flavorful, recipes that is just so versatile. You can serve these on their own, with rice, with plantains (what I plan to do for dinner, actually) or as a soup!
All you need to make this bowl of comfort are the following ingredients: dried black beans (please, oh please used dried!), onion, garlic, cilantro, apple cider vinegar and salt. Can’t forget salt. I like to top mine with jalapeno slices, more cilantro and Greek yogurt or sour cream.
I have made these in the slow cooker before and they turn out just fine, but to be honest I do think they are even better when made the old fashioned way on the stove. Just try it. 😉 The beans seem to come out creamier somehow. This is one of those $3 dinners that will please both vegetarians and meat eaters alike, I promise.
To make Cuban black bean soup, just puree half of the finished product in your blender then add back into the soup bowl. Taste and adjust seasonings. It’s fabulous and freezes beautifully.
So what are you waiting for? Make this this weekend and your kids/husband/wife/self will thank you.
- 1 lb dried black beans
- 1 tbsp olive oil
- 1 bunch cilantro minced
- 1 whole red onion chopped
- 4 cloves garlic smashed and chopped
- 1 tbsp kosher salt
- 2 tbsp apple cider vinegar (or to taste)
- more cilantro
- Greek yogurt
- chopped onion
The night before, soak your beans in water. When you wake up, drain the beans.
In a large, heavy bottomed pot, heat the olive oil over medium high heat. Once hot, add the onion and garlic. Saute for about 4 minutes.
Add the drained beans, salt and enough water to cover. Bring to a boil then reduce heat to a simmer. Cover pot partially, leaving just about a quarter inch of space open.
Simmer beans for 60 minutes.
After an hour, add the chopped cilantro. Simmer for another 75 minutes.
Add the apple cider vinegar and additional salt to taste. If making black bean soup, puree half carefully in a blender then stir back into beans on the stove.
Garnish with any toppings you like! These freeze great!