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Cuban-Style Black Beans
3 hServes 8Nutri-Score A€
A
3 h
3 hCuban-Style Black Beans
what you need
Ingredients
dried black beans (rinsed and picked over)Pantry450 g
onion (one chopped for simmering, one finely chopped for the sofrito)Produce2 pieces
green bell pepper (seeded and chopped)Produce1 piece
garlic (peeled and minced)Produce8 pieces
dried oregano (crumbled)Spices5 g
olive oilPantry45 ml
saltSpices12 g
waterBeverages2.5 litres
per serving
Nutrition
251kcal
- Carbs
- 36 g
- Proteins
- 13 g
- Fat
- 6 g
what you’ll use
Tools
Dutch oven
Frying pan
wooden spoon
step by step
Method
- Step 1
Combine the beans and aromatics
- Rinse the dried black beans and pick out any stones or debris.
- Put the beans in a Dutch oven with the chopped onion, green bell pepper, half of the garlic, the oregano, salt and water.
- Stir everything together so the aromatics are evenly distributed.
- Step 2
Simmer until tender
- Bring the pot to a boil over high heat.
- Reduce the heat to low, cover partially and simmer gently, stirring occasionally, until the beans are completely tender and creamy.
- Add more hot water if the beans start to look dry.
- Step 3
Make the finishing sofrito
- Heat the olive oil in a frying pan over medium heat.
- Add the finely chopped onion and cook until soft and translucent.
- Stir in the remaining garlic and cook until fragrant, about 1 minute.
- Step 4
Wake up the beans
- Scrape the sautéed aromatics into the pot of beans and stir well.
- Simmer for a few more minutes so the flavors meld, then taste and adjust the salt.
- Serve hot, or let cool and refrigerate.