Cuban Black Beans

If you are looking for a healthy and flavorful side dish that goes well with many meals, try these Cuban black beans. They are made with dry black beans (or canned beans if you prefer) and simple seasonings that give them a rich and savory taste. You can make them on the stove top or in the Instant Pot, and they are vegan-friendly too. Here is how to make them:

Ingredients

• Dry black beans (or canned beans, see notes)
• Olive oil
• Onion
• Green bell pepper (or cachucha peppers if available)
• Garlic
• Oregano
• Cumin
• Black pepper
• Salt
• Tomato paste
• Red wine vinegar (optional)

Instructions

Step 1: Soak the beans

If using dry black beans, you will need to soak them in water for at least 6 hours or overnight. This will help them cook faster and more evenly, and also make them easier to digest. Add a splash of vinegar to the soaking water to help break down the sugars in the beans. Drain and rinse the beans before cooking.

If using canned black beans, you can skip this step. Just rinse and drain the beans and proceed with the recipe.

Step 2: Cook the onion

Heat some olive oil in a large pot over medium-low heat. Add the chopped onion and cook, stirring occasionally, for about 15 minutes, until soft and translucent. The olive oil will add flavor and creaminess to the beans.

Step 3: Add the spices and tomato paste

Add the oregano, cumin, black pepper, salt and tomato paste to the onion. Stir well and cook for another 2 minutes, until fragrant. Also add the chopped green bell pepper and garlic, and stir to combine.

Step 4: Add the beans and water

Add the soaked or canned black beans to the pot, along with enough water to cover them by an inch or two. Bring the mixture to a boil, then lower the heat and simmer, partially covered, for about an hour or until the beans are tender. Check the water level occasionally and add more if needed.

Alternatively, you can make this in the Instant Pot. Just add the beans, water and all the other ingredients (except vinegar) to the Instant Pot. Set it to high pressure for 25 minutes (if using soaked beans) or 35 minutes (if using unsoaked beans). Let it release naturally or manually.

Step 5: Blend some of the beans

To make the beans more creamy and thick, take out about 2 cups of the cooked beans and blend them in a blender until smooth. Return them to the pot and stir well.

Step 6: Season with vinegar

Taste the beans and adjust the salt and pepper if needed. If you like, you can also add some red wine vinegar to brighten up the flavor. Start with a teaspoon and add more to your liking.

Serving Suggestions

You can enjoy these Cuban black beans as they are, or serve them with rice for a complete meal. They also go well with eggs, tortillas, salads, bowls or wraps. You can also top them with some of these options:

• Avocado or sour cream (or vegan sour cream)
• Cilantro or scallions
• Pickled onions or red onion
• Toasted coconut or corn chips
• Roasted sweet potato (or plantains or plantain chips)
• Lime wedges

Notes

• To use canned black beans, you will need about 4 cans (15 ounces each) of black beans. Rinse and drain them well before adding them to the pot. You may need less water and less cooking time than using dry beans.
• To store leftover black beans, let them cool completely and transfer them to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months.