My recipe for Cuban Black Beans is adapted from Clarita’s Cocina. One pound of dried black beans turns into way too much for one dinner party so I advise purchasing tubs to freeze about half for your next party. I love doing this because this meal is often requested but requires some prep time. If they are frozen, you are set for an impromptu Cuban fiesta! I also think this is a great meal to serve with vegetarians – they can skip the pork roast (which is such a sin) and get enough protein from the beans.
Cuban Black Beans
Ingredients:
- 1 pound dried black beans
- 1 medium tomato
- 2 spanish onions
- 1 bay leaf
- 1 green peppers
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1/4 teaspoon cumin
- 2 tablespoons red wine vinegar
- 1/2 teaspoon hot sauce
- salt and pepper
Assembly: The night before, cover the beans with about 2 inches water in a bowl. The next day, dump the beans and water into a large pot (add more water so that it is about an inch above the beans). Add one tablespoon olive oil, whole tomato, pealed onion and pepper (cut in half and seeded), 1 crushed garlic clove and bay leaf. Bring to a bowl and simmer for about an hour or until tender. Meanwhile, saute the other onion, pepper and garlic (all minced) in olive oil and season with salt, cumin, crushed oregano, red wine vinegar and hot sauce. Once the beans are tender, remove the whole pieces of veggies and the bay leaf and add the sauted mixture. At this point taste for additional seasoning. I let the beans cook on low for several more hours until they are thick. I like to serve fresh chopped onions in red wine vinegar on the side.
