Get ready to be transported straight to a sun-drenched street in Havana! This isn’t just any black bean recipe; it’s a celebration of bold Cuban flavors. The beans are simmered to creamy perfection, infused with aromatic spices like cumin and oregano. Finely chopped onions and bell peppers add a delightful, subtle crunch, while a final squeeze of fresh lime juice cuts through the richness with a bright, tangy finish. Whether you serve it alongside fluffy rice, with your favorite plant-based protein, or simply enjoy a hearty bowl on its own, this dish is pure, vibrant comfort food that will make any meal feel like a vacation.
Ingredients
• 1 lb / 454 g dried black beans
• 1 Tbsp / 15 ml extra virgin olive oil
• 1 yellow or white onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 4 cloves garlic, minced
• ½ tsp / 2.5 ml sea salt, plus more to taste
• ½ tsp / 2.5 ml freshly ground black pepper
• 2 cups / 480 ml low-sodium vegetable broth
• 1 tsp / 5 ml ground cumin
• ½ tsp / 2.5 ml dried oregano
• 1 bay leaf
• 1 tsp / 5 ml balsamic vinegar
• Juice of 1 lime
Instructions
1. Place the dried beans in a large bowl and cover with several inches of water. Let them soak overnight, or for at least 8 hours. Drain and rinse before cooking.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is soft and translucent, about 8-10 minutes.
3. While the vegetables cook, create a garlic paste by mashing the minced garlic, sea salt, and black pepper together with a mortar and pestle or the flat side of a chef’s knife.
4. Stir the garlic paste into the pot with the onions and peppers. Cook for another 1-2 minutes until fragrant, being careful not to let the garlic brown.
5. Add the drained beans, vegetable broth, 1 cup / 240 ml of water, cumin, oregano, and the bay leaf to the pot. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot with the lid slightly ajar and cook for about 1.5 hours, or until the beans are tender. Skim any foam from the surface as needed.
7. Check the beans occasionally. If the liquid reduces too much, add water in ½ cup / 120 ml increments to keep the beans submerged. The final consistency should be thick, not watery.
8. Once the beans are tender, remove and discard the bay leaf. Carefully transfer 1 cup / 240 ml of the beans (with some liquid) to a blender or food processor and blend until smooth.
9. Pour the blended bean puree back into the pot. Stir in the balsamic vinegar and fresh lime juice.
10. Cover the pot, remove it from the heat, and let it stand for 10 minutes to allow the flavors to meld. Taste and adjust seasoning with more salt, pepper, or lime juice if desired before serving.
Nutritional Information
• Serving Size: 1 cup
• Calories: 370
• Protein: 20 g
• Carbohydrates: 64 g
• Fat: 4 g
• Fiber: 15 g
• Sodium: 158 mg
Pro Tips
• For a creamier texture, use an immersion blender to partially blend the beans directly in the pot instead of transferring them to a separate blender.
• These beans taste even better the next day! Store them in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
• Don’t have a mortar and pestle? You can easily make the garlic paste by pressing the minced garlic and salt together with the flat side of a chef’s knife on your cutting board.
• In a hurry? Use a quick-soak method for the beans: cover them with water in a pot, bring to a boil for 2 minutes, then remove from heat, cover, and let stand for 1 hour before draining.
FAQ
Q: How can I make these Cuban black beans a complete vegetarian protein
A: To create a complete protein, which contains all nine essential amino acids, simply serve these delicious Cuban black beans with a side of fluffy white or brown rice. The combination of legumes (beans) and grains (rice) is a classic vegetarian pairing that provides a full protein profile, making it a perfectly balanced meal.
Q: Is this Cuban black bean recipe vegan
A: Yes, this recipe is 100% vegan as written! It uses olive oil for sautéing and relies entirely on plant-based ingredients like vegetables, spices, and vegetable broth. No substitutions are needed to make it suitable for a vegan diet.
Q: What are some vegetarian ways to serve these Cuban black beans
A: These versatile beans are fantastic as a main course over rice or quinoa. You can also use them as a hearty filling for vegetarian tacos or burritos, serve them alongside grilled tofu or plant-based sausage, or enjoy them as a simple, satisfying soup with a slice of crusty bread.
Q: Can I make these vegetarian black beans ahead for meal prep
A: Absolutely! These beans are perfect for meal prep. In fact, their flavor deepens and improves overnight. You can store them in an airtight container in the refrigerator for up to 5 days or freeze them in portions for up to 3 months for quick and easy vegetarian meals.
