Cuban Black Beans

Cuban Black Beans

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  • 1 pound dried black beans
  • 2 yellow onions, 1 peeled whole and 1 diced small
  • 1 green bell pepper, halved and seeded
  • 2 cloves garlic, 1 crushed and 1 minced
  • 1 bay leaf
  • 1 tomato, diced
  • 1 tablespoon canola oil
  • Salt and pepper, to taste
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon hot sauce
  • 1/2 cup finely chopped onions mixed with 2 tablespoons red wine vinegar, for garnish


Cover beans with about 2 inches water in a bowl and let sit overnight.

Drain beans and place in a large pot. Add enough water to cover beans by 1 inch. Add the whole peeled onion, 1/2 of the green pepper, crushed garlic clove and bay leaf.

Bring to a boil and simmer for about 1 hour or until beans are tender. Alternately, you can cook the beans in a pressure cooker at high pressure (approximately 15 psi) for 6 to 9 minutes (see note).

Meanwhile, dice remaining half of the bell pepper. In a sauté pan over medium-low heat, sweat green peppers, tomatoes and diced onions in oil until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 additional minute. Season with salt and pepper, oregano, cumin, red wine vinegar and hot sauce.

When beans are tender, remove the vegetables and bay leaf using a slotted spoon. Stir in the sautéed onion-pepper mixture. Taste for additional seasoning. Top with finely chopped onion and vinegar mixture.

Special notes:

To reduce foaming in the pressure cooker, it is recommended that you add 1 to 2 tablespoons oil to the beans. This would be in addition to the oil listed in the ingredients above. Allow the pressure to dissipate naturally.

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