Thick, velvety black beans slow-cooked with sofrito, cumin, oregano, and a splash of vinegar — the soul of every Cuban plate.
Ingredients
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500g dried black beans, soaked overnight
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1 large onion, diced
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1 green bell pepper, diced
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6 cloves garlic, minced
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2 tsp cumin
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1 tsp oregano
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2 bay leaves
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2 tbsp olive oil
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1 tbsp white vinegar
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1 tsp sugar
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Salt and pepper
Instructions
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1
Drain soaked beans. Cover with fresh water by 5cm. Bring to a boil, then simmer.
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2
In a skillet, sauté onion, bell pepper, and garlic in olive oil until soft — this is the sofrito.
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3
Add sofrito, cumin, oregano, and bay leaves to the beans. Simmer 1.5-2 hours until beans are very tender.
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4
Mash about 1 cup of beans against the side of the pot to thicken the broth.
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5
Stir in vinegar and sugar. Season with salt and pepper. Remove bay leaves.
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6
Serve over white rice.
Did You Know?
Cubans debate whether to add sugar to black beans the way Americans debate politics — passionately and without resolution.