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Cuban Style Black Beans

Course Dinner, Main Course
Cuisine Cuban, vegan
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 10

Ingredients

  • 1 lb Dried Black Beans
  • 6 cups Vegetable Broth or Water add more if needed
  • 1 tbsp Olive Oil
  • 1 Yellow Onion finely chopped
  • 1/2 cup Baby Bell Pepper (Mini Sweet Peppers) finely chopped
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1 Bay Leaf
  • 1/2 tsp Salt
  • 1 Lime juice only

Instructions

  1. Rinse and sort the dried black beans. Place them in a large bowl and cover with water by a few inches. Soak overnight, then drain and rinse.

  2. Make the Sofrito, use a large pot, heat the olive oil over medium heat. Add the onion and bell pepper and cook until soft, about 5–7 minutes. Stir in the garlic, cumin, paprika, and oregano and cook for 30 seconds until fragrant.

  3. Add the soaked beans and 6 cups of broth or water to the pot with the onions and peppers. Add the bay leaf and salt. Bring to a boil, then reduce heat to a simmer. Cook covered for 2½ to 3 hours, stirring occasionally or until the beans are tender.

  4. Finish the beans by adding lime juice. Remove the bay leaf and adjust seasoning to taste.