cuban black beans
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Black Beans and Rice Recipe

Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10
Author Olives-n-Okra

Ingredients

  • 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

Instructions

  • 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.

Notes

When soaking or cooking beans, use about 3 cups of water for each cup of dried beans.