Cuban Black Beans

Yields about 14 cups

For the beans

1-pound dried black beans

1-half of a yellow onion

1 tablespoon dried oregano

2 Fresh Or dried bay leaves

10 Cups of water

For the sofrito

1/2 cup olive oil

1 Large yellow onion, ¼” diced

2 green bell peppers, ¼” diced

1/2 cup garlic, minced

1 tablespoon dried oregano

2 tablespoons ground cumin 

3 tablespoons of Kosher salt

To finish

1 Tsp of sugar

¼ Cup red wine vinegar

Cook the Beans

In a soup-pot add all the ingredients from the bean’s recipe, bring to a rapid simmer over moderately high heat. Reduce the heat to low and cover the pot and cook, stirring occasionally, until the beans are tender, about 2 hours. 

Cook the Sofrito

While the beans are cooking, make the sofrito. In a large skillet - heat the olive oil, add the onions, the pepper, garlic, the spices and the salt. Simmer at medium low heat until all the ingredients are very soft, set aside.

When the black beans are nice and tender add the sofrito, sugar and vinegar, mix well, taste for salt and adjust seasoning. As for any soup or stew is always better the next day, so plan ahead

To serve 

Reheat the beans slow, the may need a touch of water as the may get too thick, garnish with some small diced white onions and some culantro or cilantro

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If you like this recipe and want to make more Cuban food at home. Please check our Chef-Partner Guillermo Pernot's new cookbook here. Sales will go toward our Employee Support Fund until April 30.