One of the benefits of living in Central Florida is the local Latino-inspired cuisine. Cuban black beans is a superb dish. It’s usually served over steamed rice either as a side or as the main dish. We usually make a Cuban pork roast with a side of black beans and rice, and sometimes fried plantains. It’s extra tasty the next day, too. Cuban black beans also make a delicious soup.
Black Beans and Rice Recipe
- 2 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 cloves minced garlic
- 1 1/2 teaspoons salt
- several dashes of ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 large bay leaf
- 1 tablespoon apple cider vinegar
- 3 cups dried black beans
- 8-9 cups water twice
- Rinse beans well. Cover beans with about 9 cups of water, and soak beans for several hours or overnight.
- In a large sauce pot, sauté onion, green pepper, and garlic in olive oil until tender. Add salt, pepper, oregano, cumin, bay leaf, vinegar, and dried beans to saucepot. Cover with about 8 cups of water. Bring to a boil and let cook for about one minute. Reduce heat to medium-low and cook for about 1 to 2 hours, or until beans are tender. If beans become dry, add another cup of water. Adjust salt as needed. Remove bay leaf. Serve beans over steamed rice.