Cuban Black Beans Recipe

Cooking Instructions

1. 1

   Prepare the Beans

   Rinse the dried black beans under cold water, removing any debris. Soak the beans in a large bowl with enough water to cover them by at least 2 inches. Let them soak overnight or for at least 6 hours.

2. 2

   Cook the Aromatics

   In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and bell pepper. Sauté for about 5-7 minutes, or until the onions are translucent. Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

3. 3

   Add Spices

   Stir in the cumin, oregano, and bay leaf, cooking for another minute to toast the spices.

4. 4

   Combine the Beans and Broth

   Drain the soaked beans and add them to the pot along with the vegetable broth. Bring the mixture to a boil.

5. 5

   Simmer the Beans

   Once boiling, reduce the heat to low, cover the pot, and let the beans simmer for about 1.5 to 2 hours, or until the beans are tender. Stir occasionally and check the liquid level; add more broth or water if necessary.

6. 6

   Season to Taste

   Once the beans are tender, remove the bay leaf. Season with salt and black pepper to taste. Squeeze the juice of the lime into the beans and stir well.

7. 7

   Serve and Garnish

   Ladle the black beans into bowls and garnish with fresh cilantro. Serve hot, optionally with rice or tortillas.