📝 About This Recipe
This quintessential Cuban staple is a masterclass in building deep, savory flavors from humble ingredients. Slowly simmered with a classic 'sofrito' of bell peppers, onions, and garlic, these beans achieve a velvety, creamy texture that defines Caribbean comfort food. Finished with a touch of vinegar and olive oil, this dish is a soulful celebration of Cuban heritage that tastes even better the next day.
🥗 Ingredients
The Beans
- 1 pound Dry Black Beans (rinsed and picked over for stones)
- 8 cups Water
- 1 large Green Bell Pepper (halved and seeded; one half for the pot, one half for the sofrito)
- 2 pieces Bay Leaves (dried)
The Sofrito
- 1/4 cup Extra Virgin Olive Oil (Spanish olive oil preferred)
- 1 large Yellow Onion (finely diced)
- 6-8 pieces Garlic Cloves (minced)
- 1 teaspoon Dried Oregano (preferably Mexican or Cuban variety)
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Granulated Sugar (to balance the acidity)
The Finish
- 1 tablespoon Apple Cider Vinegar (or dry white wine)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Extra Virgin Olive Oil (for the final drizzle)
👨🍳 Instructions
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1
Place the rinsed dry beans in a large, heavy-bottomed pot or Dutch oven. Add 8 cups of water, one half of the green bell pepper (keep it in one large piece), and the bay leaves.
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2
Bring the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 60 to 75 minutes, or until the beans are tender but not falling apart.
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3
While the beans are simmering, prepare your sofrito. Finely dice the remaining half of the green bell pepper and the large yellow onion.
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4
In a large skillet, heat the 1/4 cup of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 8-10 minutes until they are soft and translucent.
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5
Add the minced garlic, cumin, and oregano to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
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6
Take a ladleful (about 1/2 cup) of the cooked beans from the main pot and add them to the skillet with the sofrito. Use the back of a spoon to mash these beans into the vegetable mixture to create a thick paste.
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7
Remove the large piece of bell pepper and the bay leaves from the main bean pot and discard them.
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8
Pour the entire contents of the skillet (the sofrito and mashed bean mixture) into the large pot with the rest of the beans.
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9
Add the salt, black pepper, and sugar. Stir well to combine.
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10
Simmer the mixture uncovered over medium-low heat for an additional 20 minutes. This allows the liquid to reduce and thicken into a rich, creamy consistency.
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11
Stir in the vinegar (or wine). This 'brightens' the flavor and cuts through the earthiness of the beans.
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12
Turn off the heat and stir in the final 2 tablespoons of raw olive oil. This 'crudo' addition provides a silky mouthfeel and authentic Cuban finish.
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13
Let the beans rest for 10 minutes before serving. The sauce will continue to thicken as it cools slightly.
💡 Chef's Tips
Do not salt the beans until they are fully tender; salting too early can toughen the skins. For the creamiest texture, use the 'mash' method in step 6—it releases natural starches that thicken the sauce without flour. If the liquid reduces too much, add a splash of water; if it's too thin, simmer uncovered for longer. Authentic Cuban beans often have a tiny hint of sweetness, which is why the small amount of sugar is essential. These beans are actually better the next day after the flavors have had 24 hours to marry in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice (Arroz Blanco). Side with 'Maduros' (sweet fried plantains) for a perfect salty-sweet contrast. Top with a sprinkle of finely minced raw white onions and a squeeze of lime. Pair with a classic Cuban Mojo Roast Pork (Lechon Asado). Enjoy with a crisp glass of Sauvignon Blanc or a cold Cuban-style lager.