I was making this fantastic Cuban Pork Roast for dinner tonight and wanted some Cuban Black Beans to go with it. I Googled and saw the pattern:
some alcohol (wine or rum)
some sautéed onion, green pepper, and garlic added after an hour of cooking the beans in water
dried herbs including oregano and a bay leaf for sure, cumin possibly
hot sauce either at the table or in the beans as they cooked
These were really good! I served them over white rice with the sliced pork. What a feast.
In another day we’ll have Cuban Pork Sandwiches with the leftover roast. I saved the juices from the roast to make the mojo sauce.
Ellen’s Sort of Cuban Black Beans
- 1 pound black beans
- water to cover plus 2″ I didn’t measure
- 1 green pepper, chopped
- 1/3 cup olive oil
- another green pepper, diced
- 1 onion, diced
- 4 cloves garlic, peeled and smashed
- 1 Tbs salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1 rounded teaspoon sugar
- 1 bay leaf
- 3 Tbs red wine vinegar
- 1/4 – 1/2 cup rum
- Soak the beans and the first green pepper in the water. You could do this overnight. I just threw the beans and the chopped green pepper in the water this morning and left it there till 3:30pm when I came down to start them cooking. I did drain the beans and add new water. That’s optional. Just make sure you cover the beans plus 2″ of water when you start them cooking.
- Bring to a boil, then reduce to a simmer and cook an hour.
- At some point during this time saute the second green pepper, onion, and garlic in the olive oil until soft.
- After the beans have cooked an hour, add the cooked pepper, onion, and garlic to them. Add the salt, pepper, oregano, sugar, and bay leaf. Cook another hour, covered, at a simmer.
- Stir in the vinegar and rum. Cook, covered, another hour.
- You’re probably left with a lot of broth at this point. Take the cover off and simmer until it thickens up. Use a potato masher to mash up some of the beans to thicken it.