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This recipe came from Silvia, who helped me raise my kids. She taught me her favorite recipes, simple, authentic dishes like Cuban Black Beans that we all still love.
Contents
What's So Special?
There is no comparison between Cuban Black Beans and something you find in a can. This simple recipe is so easy to make that you will never need canned beans again.
Soak the beans overnight, then start by sauteing the aromatics and spices. When the vegetables are soft and the flavors are merged, add the liquid and beans.
Ingredients and Substitutions
Garlic
Time Saving Tip: Mince a head or two of garlic and store in extra virgin olive oil (EVOO) to keep it fresh for up to a week in the fridge. I use a mini processor, and it takes no time!
Most recipes that call for garlic, work with EVOO. For a clove, I substitute a teaspoon of garlic with most of the oil drained. This saves a lot of time with weekly dinners without sacrificing any flavor.
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Cuban Black Beans
This recipe came from Silvia, who helped me raise my kids. She taught me her favorite recipes from Cuba, simple, authentic dishes that we all still love.
Ingredients
2 cups dried black beans, 400 grams
1/2 white onion, diced
6 cloves of garlic, minced
2 tablespoons extra virgin olive oil (EVOO)
2 ounces pancetta, diced
1 tablespoon ground cumin
1 bay leaf
2 teaspoons salt
4 cups of chicken broth – Learn how to make Chicken Stock in a Slow Cooker
serve with
cholula sauce
sour cream
fresh cilantro, chopped
Instructions
- Rinse the beans well and put them in a medium bowl filled with water. They need to soak for about six hours, but I usually leave them overnight in the fridge.
- Sauté the aromatics. Add the EVOO and warm it in a large pan, like a Dutch oven. Add the onion, garlic, and pancetta and cook until the onions are translucent.
- Add the spices: cumin, bay leaf, and salt, and cook for another couple of minutes to blend the flavors.
- Drain the beans, but reserve the bean water, as it will add a darker color to the sauce. Add the beans to the pan and cover with chicken stock. Add the reserved bean water to cover the beans totally with about a half inch of liquid. Stir well. Keep the liquid to add to the beans during the cooking process, in case too much liquid evaporates.
- Cook the beans at a very low temperature, simmering for two hours. Test for doneness; the beans should be soft. Remove the bay leaf.
- Serve over spicy yellow rice and top with sour cream, hot sauce, and chopped cilantro.
Notes
Cooking can also be done in a slow cooker on low for 2-4 hours.
Black beans freeze beautifully.
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