Black beans are a very popular type of legume among Cuban, Colombian, Venezuelan cuisine and other regions of Latin America. In this recipe we want to teach you how to prepare them Cuban style, since it is a very simple way of cooking them, nutritious and full of aromas. Take note and learn how to prepare Cuban black beans.
Traditional Cuban recipe
Ingredients to make Cuban Black Beans:
- 450 grams of black beans
- 10 cups of Water (2400 milliliters)
- 6 tablespoons of olive oil
- 1 unit of large onion
- 5 cloves of garlic
- ¼ dessert spoon of oregano
- 1 bay leaf
- ¼ dessert spoon of ground cumin
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon of Vinegar
- 1 tablespoon of dry wine
- 1 tablespoon of sugar
- 1 unit of large green chili
How to make Cuban Black Beans:
1 To start with our Cuban beans recipe, the first thing we are going to do is wash the beans well and soak them in water and a bay leaf. The ideal is to leave them overnight so that they inflate and you can cook them better.
2 The next day, take a pot with enough capacity, pour the beans with the water and the bay leaf into it and cook them for approximately 45 minutes, until they are soft.
3 When they are ready, drain them and prepare the black bean sauce. To do this, take a deep frying pan and heat the olive oil. Once hot, add the finely chopped onion and chili, or crushed if you wish, and the crushed garlic. Stir it with a wooden spoon and fry it.
4 Of the already soft beans, reserve a cup for later, the rest adds it to the frying pan, with the included sheet. Stir everything, add salt and pepper to taste, oregano, cumin and sugar and cook over low heat for a few minutes. Do not stop stirring to prevent the black beans from sticking and burning.
5 Then, puree the beans that you reserved in the cup, add them to the rest and cook them over low heat for half an hour with the pan covered.
6 After the time, add the dry wine and the vinegar, stir well and let it rest with the minimum heat for approximately 10 minutes. When they are ready add two tablespoons of olive oil integrate it and serve the Cuban-style black beans accompanied by white rice.
