Cuban black beans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Cuban
Serves: 16+
Ingredients
  • 1 16 oz bag of dried black beans
  • 2 large yellow onions, divided
  • 2 heads of garlic, divided
  • 2 red bell peppers, divided
  • 2 bay leaves
  • 4+ cups low sodium chicken stock
  • 1 tbs olive oil
  • salt
  • pepper
  • 2 tbs cumin (plus more, to taste)
  • 1 tbs sugar
  • 2 tbs fresh oregano, finely chopped
  • 10 green olives, sliced (plus the brine from the bottle)
Instructions
(This recipe is done in 3 distinct steps)
Step 1:
  1. Soak the beans in a bowl of water overnight, so that they have time to soften slightly. Drain and set aside.
Step 2:
  1. In a pressure cooker, add the drained beans, 1 onion chopped in large chunks, 1 bell pepper, chopped in large chunks, 1 head of garlic, peeled and left whole, 2 bay leaves, and enough chicken stock to cover the mixture with about 2 inches of excess liquid on top.
  2. Seal the pressure cooker according to the directions on your model, and cook on medium. When the pressure cooker starts making the “pressure” sound, cook for 40-45 minutes. Turn off the stove, and let the pressure cooker cool down before you open it.
  3. Once you open the pressure cooker, discard the large chunks of bell pepper, onion, and garlic, as well as the 2 bay leaves.
  4. Use a potato masher to slightly mash the beans, leaving some still whole. Set aside the beans.
Step 3:
  1. Create your “sofrito” by chopping the rest of the onion, pepper, and garlic into very fine pieces.
  2. In another large pot, heat the olive oil and add the sofrito. Once the onions in the sofrito are translucent, add the beans.
  3. Add sliced green olives, including some of the liquid from the olive jar. Add salt, pepper, cumin, oregano and sugar to taste, and let simmer until the liquid reduces and desired creaminess is achieved.
  4. Serve with steamed white rice.
Notes
If you do not own a pressure cooker, use a regular big pot, and cook on the stove for 3+ hours, until the beans are soft.
Recipe by The Cuban Reuben at http://thecubanreuben.com/cuban-black-beans/