Ingredients for My Cuban Black Beans
- Dried Black Beans
- 12 cups water (8 cups for soaking, 4 cups for cooking)
- Olive Oil
- Sazon Goya
- 1 bay leaf
- Adobo Seasoning
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Bacon
- Salt And Black Pepper
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How to Make My Cuban Black Beans
- Rinse 1 pound of dried black beans thoroughly.
- In a large pot or Dutch oven, combine the rinsed beans with 8 cups of water. Soak for at least 1 hour, or up to 2 hours.
- Drain the soaked beans and add them back to the pot. Add 4 cups of fresh water, 1 medium onion (chopped), 2 cloves garlic (minced), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for at least 1 hour and 30 minutes, or until the beans are tender. Stir occasionally to prevent sticking.
- Remove the bay leaf before serving.
- Taste and adjust seasonings as needed. For extra depth of flavor, consider adding a splash of your favorite dark rum or a tablespoon of olive oil at the end of cooking.
- Serve hot as a side dish or a hearty vegetarian meal. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
5g
Carbs
8g
