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Caribbean · Dinner

Cuban Black Beans

VegEasy

Diet: Veg · Vegan · High-protein

Cuban Black Beans is a Caribbean dish. Keep some beans whole while mashing others to thicken the sauce.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cuban Black Beans. The photograph includes rice and bread as accompaniments.
The photograph includes rice and bread as accompaniments. Representative photograph of Cuban Black Beans. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Base

Beans

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Base · About 10 min

  1. Cook 40 ml olive oil, 200 g onion, chopped, 200 g green pepper, chopped, 20 g garlic, 2 tsp cumin, 1 tsp oregano in its oil 10 minutes.

Beans · About 30 min

  1. Add 1000 g cooked black beans, 600 ml bean liquid, 2 bay leaves, ¾ tsp salt; simmer 30 minutes, mashing some beans against the pot.

Finish · About 3 min

  1. Remove bay leaves, stir in 30 ml red wine vinegar, 10 g sugar and simmer 3 minutes.

    Check: The beans are fully tender and mashed beans thicken the surrounding liquid.

Tips

  • Keep some beans whole while mashing others to thicken the sauce.
  • Judge Cuban Black Beans by the texture and doneness signs in its steps. Your pan and heat affect how long Cuban Black Beans takes to cook.

Substitutions

  • In Cuban Black Beans, replace bean liquid with water or vegetable stock.

Storage

  • Get perishable Cuban Black Beans into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Cuban Black Beans within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Cuban Black Beans to 74°C / 165°F, stirring or turning it for even heating. When Cuban Black Beans is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Cuban Black Beans includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Cuban Black Beans becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Cuban Black Beans one day ahead. For Cuban Black Beans, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cuban Black Beans on the day of serving.

FAQ

What matters most when making Cuban Black Beans?

Keep some beans whole while mashing others to thicken the sauce.

What can I substitute in Cuban Black Beans?

In Cuban Black Beans, replace bean liquid with water or vegetable stock.

Can I prepare Cuban Black Beans ahead?

Prepare the measured ingredients for Cuban Black Beans one day ahead. For Cuban Black Beans, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Cuban Black Beans on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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