How to make Cuban black beans

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.

Remove any broken pieces of beans or rocks from 1 cup of black beans.

Soak the beans overnight or microwave them for about 10 minutes with water to speed up the process.

In a pan, heat 3 tablespoons of olive oil and sauté chopped vegetables (1/2 green pepper, 4 ai kachucha peppers, 1/2 onion, 3 garlic cloves) until soft, about 5 minutes.

Add 1 teaspoon oregano, 2 bay leaves, and 1/2 teaspoon cumin to the vegetables and cook for an additional 5-6 minutes until fragrant.

Add the sautéed vegetables to the pot with the beans.

Pour in 1/4 cup cooking wine, 1 teaspoon vinegar, and 1 teaspoon sugar into the beans and mix well.

Take about 1/2 cup of beans out, mash them, and return them to the pot to thicken the broth.

Cook the beans for an additional 15 minutes until rich and thick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary