How to Make Cuban Black Beans with Heirloom Kitchen author Anna Gass

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories, while pinto beans are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness, while apple cider vinegar is often less costly.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar flavor profile, and green onions are generally less expensive.

Soak the black beans overnight in water.

In the morning, drain the beans and place them in a pot with fresh water and the green pepper.

Bring the beans to a simmer over medium-high heat.

In a separate pan, chop equal amounts of onion and green pepper for the sofrito.

Saute the chopped onion and green pepper in olive oil for about 20 minutes until the onions are transparent.

Once the sofrito is ready, puree it in a food processor until smooth.

Add the pureed sofrito to the simmering beans after they have been cooking for about 45 minutes.

Continue to simmer the beans for 1 to 3 hours until they are soft, adding more olive oil as needed for flavor and texture.

Season the beans with coarse salt, pepper, and vinegar, cooking for an additional 10 minutes to combine the flavors.

Store the beans in the refrigerator overnight or for a couple of days, or freeze them for later use.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary