Ingredients
Vegetables and Aromatics
- 1 tbsp Olive Oil
- 1 small Onion, small diced (white or Spanish onion)
- 4 whole Scallions, thinly sliced (green and light green parts)
- 1 large Jalapeño, seeded, ribbed and small diced (optional)
- ½ cup Green Bell Pepper, seeded and small diced
- 4-5 cloves Garlic, minced
Spices and Seasonings
- 1 tsp Cumin
- ½ tsp Dried Oregano
- ½ tsp Ground Coriander
- 1/8 tsp Smoked Paprika
- Salt and Pepper to taste
Beans and Liquids
- 2 (15-ounce) cans Black Beans, do not drain
- 1 cup Filtered Water (or substitute with vegetable broth)
- 2 small Dried Bay Leaves
Finishing Touches
- 2-3 tbsp Fresh Cilantro, chopped
- Optional: 1 tbsp White or Red-Wine Vinegar
- Optional: 1 tsp Brown Sugar (or more to taste)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onions, sliced scallions, jalapeño, and diced bell peppers. Season with salt and pepper and sauté, stirring occasionally, until softened, about 4-5 minutes.
- Add Garlic and Seasonings: Stir in minced garlic, cumin, dried oregano, ground coriander, and smoked paprika. Continue sautéing, stirring constantly, until the mixture is fragrant, about 1 minute.
- Add Black Beans, Liquid, and Bay Leaves: Pour in the black beans with their liquid, add filtered water or vegetable broth, and drop in the dried bay leaves. Lightly season again with salt and pepper.
- Bring to Boil, then Simmer: Increase heat to bring the bean mixture to a boil, then immediately reduce heat to maintain a gentle simmer.
- Cover and Cook Beans: Cover the pot and let the beans simmer covered for 5 minutes to meld flavors.
- Remove Cover, Continue to Simmer: Remove the lid and continue to simmer the beans uncovered, stirring occasionally, for 7-10 minutes or until most of the liquid evaporates to your desired consistency.
- Adjust Consistency: For soupier beans, add more water or broth to loosen. For thicker beans, remove about one-quarter of the beans, mash them with a potato masher or food processor, then stir the mashed beans back into the pot.
- Add Cilantro and Adjust to Taste: Stir chopped fresh cilantro into the beans. Taste and adjust seasoning with salt, pepper, vinegar, and brown sugar as desired for balanced flavors.
- Serve Cuban Black Beans: Transfer to a serving bowl or serve over rice. Garnish with additional cilantro, green onions, or lime wedges if you like. Enjoy warm!
Notes
- Jalapeño is optional; omit or reduce for less heat.
- Use vegetable broth instead of water for a richer flavor.
- Adjust the vinegar and brown sugar to your taste to balance acidity and sweetness.
- This recipe can be prepared vegetarian and is naturally gluten free.
- Leftover beans keep well refrigerated for up to 5 days and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Cuban
- Diet: Vegetarian
