Delicious, rich and creamy black beans. A perfect Cuban side dish.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 2 hourshrs
Soaking Time 8 hourshrs
Course Main, Side Dish
Cuisine Cuban
Servings 4
Ingredients
Beans
500gramsdried black beans
1tablespoonolive oil
½large Spanish white onion*diced
1green bell pepperdiced
6garlic clovescrushed
2bay leaves
2tablespoonsred wine vinegar
1teaspoonsugar
2tablespoonsextra virgin olive oil
Salt to taste
Sofrito
2tablespoonsolive oil
½large Spanish white onion*finely diced
1green bell pepperfinely diced
1 tomatofinely diced
3garlic clovesfinely minced
3teaspoonscumin
1teaspoonoregano
1teaspoonSpanish smoked paprika
1teaspoonblack pepper
Instructions
Thoroughly pick over and rinse the beans.
In a large bowl, add the beans and cover with plenty of water, soak overnight.
Drain and rinse the soaked beans. To a large pot add the beans, olive oil, onion, bell pepper, garlic cloves, bay leaves and 7 cups of water, and bring to a boil. Lower heat to medium and simmer for 1 hour, checking regularly and skimming the foam that forms on the top. Do not add any salt at this stage as the beans might end up chalky.
Meanwhile, make the sofrito. Warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the ½ onion, 1 bell pepper and 3 garlic cloves and sauté for about 5 minutes until soft. Add cumin, oregano, smoked paprika and black pepper, and cook for 2 minutes more. Set aside until the beans have been cooking for the hour.
Add the sofrito to the beans. Stir in red wine vinegar and bring to a boil. Lower to a simmer and cook, covered, for about 1 hour, stirring frequently, until slightly thickened and cooked through. Discard both bay leaves. Remove from heat.
(Optional) Use an immersion blender to blend a small portion of the beans for a thicker texture.
Add salt to taste, 1 teaspoon sugar and 2 tablespoons of extra virgin olive oil and serve.
Notes
If you can't find Spanish white onions then white or brown onions will also work.