Recipe courtesy of Tiffani Thiessen
Cuban-Style Black Beans
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 172
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 160
- Total: 5 hr 5 min (includes soaking beans)
- Active: 5 min
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.