Ingredients
- 12 oz dried black beans (or 2 cans black beans, 15 oz each)
- 8 cups water, divided (or 1 cup water if using canned beans)
- 1 tbsp extra virgin olive oil
- 1/2 cup diced green pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1 tbsp red wine vinegar
- 2 tsp granulated sugar
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 tsp salt (or more to taste)
- 1/4 tsp black pepper
- 1 bay leaf
Instructions
- Traditional Method: Soak dried beans overnight in 3 cups water. Drain, then add 5 cups fresh water and boil about 60 minutes until beans are soft. Transfer beans with 1 cup of cooking liquid to a bowl. In a saucepan, sauté green pepper, onion, and garlic in olive oil 5 minutes. Add beans, reserved liquid, vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Simmer 20 minutes until thick and creamy.
- Quick Method: In a saucepan, heat olive oil and sauté green pepper, onion, and garlic 5 minutes. Add canned beans (with liquid), water, vinegar, sugar, oregano, cumin, salt, pepper, and bay leaf. Bring to a boil, cover, reduce heat, and simmer 20 minutes until silky.
Notes
- Add tomato paste for a richer depth of flavor.
- Use vegetable broth instead of water for more intensity.
- Add a splash of dry white wine for a unique twist.
- For heat, sprinkle in cayenne or red pepper flakes.
- Serve with fluffy white rice, lechón asado, pollo a la plancha, or Cuban pollo asado.
- Prep Time: 10 minutes (plus optional overnight soak for traditional method)
- Cook Time: 20 minutes (traditional method: 60 minutes + 20 minutes simmer)
- Category: Side Dish
- Method: Stovetop
- Cuisine: Cuban
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
