How to Prepare Delicious Cuban Style Black Beans

Cuban Style Black Beans. Heat oil in heavy large saucepan over medium heat. Cover the pot and simmer until the beans are tender, an hour or more. Frijoles Negros (Cuban-Style Black Beans) The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.

Get your Latin groove on with these Cuban inspired black beans, loaded with mucho sabor (lots of flavor)! Easy to make and ready in twenty minutes, but don't let that fool you, there is plenty of flavor in these beans. Low fat, super high in fiber, vegan, gluten free, inexpensive and delicioso! You can cook Cuban Style Black Beans using 12 ingredients and 24 steps. Here is how you cook it.

Ingredients of Cuban Style Black Beans

1. It's 12 oz. of black beans.
2. Prepare 8 cups of water.
3. It's 1 of bay leaf.
4. It's 1 of sweet red pepper.
5. It's 1/2 of sweet onion.
6. Prepare 3 of garlic cloves.
7. You need 1 tablespoon of water.
8. You need 1 tablespoon of cumin.
9. You need 1 tablespoon of garlic salt.
10. Prepare 1 tablespoon of balsamic vinegar.
11. It's 1 tablespoon of sugar.
12. Prepare 1 tablespoon of olive oil.

Review Body: Cuban Black Beans NEVER have tomato products in them. The tomato products are reserved for ALL OTHER bean recipes, but NEVER in black beans, fyi. For my first blog post EVER I thought it would be fitting to share my family's Cuban black beans recipe. This is the HOLY GRAIL of black bean recipes!

Cuban Style Black Beans step by step

1. Ingredients: Black beans.
2. Water.
3. Bay leaf.
4. Sweet red pepper.
5. Onion.
6. Garlic cloves.
7. Water, cumin, garlic salt, balsamic vinegar, sugar, olive oil.
8. Prepararion: In a colander put the beans and rinse them well.
9. Put them into a bowl, add cups of water, the bay leaf and the red pepper cut in half (remove the seeds).
10. The next day, remove the red pepper from the preparation scrape it away the inside with a spoon (throw away the skin). If you want, you can liquefy it with its skin.
11. Mix it with the beans (do not drain the water) and put it in a pan.
12. Peel, wash and cut the onion.
13. Peel and wash the garlic cloves.
14. In a blender put the water, the onion and the garlic cloves.
15. Liquefy it.
16. Add it to the pan with the cumin.
17. Garlic salt.
18. Balsamic vinegar.
19. Sugar.
20. Mix well, put the pan on the stove on high temperature and in a covered pan cook it until boils.
21. Put the temperature on low and cook it for an hour (covered pan).
22. Turn off the burner, add the olive oil, mix well and let rest for 5 minutes.
23. Throughout the cooking process do not stir continously (it will break down the beans).
24. In this photo this delicious dish is accompanied with a spoonful of cheddar cheese, munster cheese and a spoonful of cream cheese.

It comes from my great-grandmother Abuela Mercedes, who was the epitome of a classic Cuban Abuela. UPDATE: I now have a recipe for QUICK Cuban Black Beans if you're short on time! Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Add all the cans of beans to the vegetables. Add the salt, oregano, cumin, bay leaves, and honey.