Recipe courtesy of Tiffani Thiessen
Cuban-Style Black Beans
- Level: Easy
- Total: 5 hr 5 min (includes soaking beans)
- Active: 5 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 5 hr 5 min (includes soaking beans)
- Active: 5 min
- Yield: 8 to 10 servings
Ingredients
1 pound dried black beans
1/4 teaspoon baking soda
1 to 2 teaspoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon white vinegar
Ten to fifteen 3-inch cilantro stems, tied in a bundle
3 bay leaves
1 onion, diced
Kosher salt and freshly ground black pepper
Directions
- Soak the beans with the baking soda in 10 cups of water for about 3 hours. Rinse and drain.
- Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.
