Cuban Black Beans

 

Yield: 6

Author: Ana Marti

Cuban-Style Black Beans

Prep time: 15 MinCook time: 2 H & 45 MTotal time: 3 Hour

Learn how to make authentic Cuban black beans infused with delicious Latin flavors. Enjoy as a soup or over white rice!

Ingredients

• 1/2 lb. dry black beans
• 5 cups water
• 1/2 onion
• 1/2 green pepper
• 3 whole clove garlic
• 2 bay leaves
• 4 culantro leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1 teaspoon ketchup OR brown sugar
• salt and pepper, to taste

Sofrito

• 4 tablespoons extra virgin olive oil
• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 packet sazon goya without annatto

Instructions

1. Rinse the beans and pick through them. Transfer the beans to a large bowl and add the water. Let soak overnight, up to 24 hours.
2. Transfer the soaked beans with the water to a large saucepan. Add 1/2 onion, 1/2 green pepper, whole garlic cloves, bay leaves, and culantro leaves. Bring to a boil over medium heat. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, about 2 1/2 hours.
3. INSTANT POT INSTRUCTIONS: Add all the ingredients mentioned above to the instant pot insert. Pressure cook for 30 minutes or until tender then naturally release the pressure.
4. Once the beans are almost done make the sofrito. In a small skillet heat 4 tablespoons of oil. Add the diced onion and diced pepper over medium heat, about 2 minutes. Add the minced garlic, oregano, cumin, and sazon goya, about 5 more minutes. Set aside.
5. When the beans are tender, discard the onion, pepper, and garlic. Stir in the sofrito, white vinegar, ketchup OR brown sugar, salt and pepper. Simmer for 15-20 minutes to marry the flavors.
6. ENJOY!
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