Side dishCaribbeanFree to use

Cuban Black Beans

Name: Cuban Black Beans
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Yield: 6 servings
Ingredients: 1 lb dried black beans, soaked overnight; 8 cups water; 2 bay leaves; 3 tablespoons olive oil; 1 onion, diced; 1 green bell pepper, diced; 5 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon oregano; 2 teaspoons salt; 1 tablespoon red wine vinegar

Black beans simmered with green pepper, onion, and cumin, then finished with a splash of vinegar.

Serves 6

Prep 10 min

Cook 1 hr 40 min

Cuban Black Beans — Photo: newton64, CC BY-SA 2.0, via Wikimedia Commons

Ingredients

1 lb dried black beans, soaked overnight
8 cups water
2 bay leaves
3 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
5 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon oregano
2 teaspoons salt
1 tablespoon red wine vinegar

Steps

Step 1. Boil the soaked beans in the water with the bay leaves, partly covered, for 60 to 75 minutes until tender.
Step 2. Cook the onion and pepper in the oil for 8 minutes. Add the garlic, cumin, and oregano for 1 minute.
Step 3. Stir into the beans with the salt and simmer 20 minutes until the broth is thick.
Step 4. Add the vinegar. Serve over white rice.

Where this recipe comes from

Yoribang Caribbean recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Caribbean dishes from Jamaica, Cuba, Puerto Rico, and Trinidad. Scotch bonnet peppers are extremely hot, so use gloves and keep one whole for flavor rather than heat. Allspice, thyme, and coconut milk appear in many of these dishes.