These made-from-scratch Cuban-style beans are spiced with garlic, onion, cumin and oregano. Totally traditional and totally fabulous! If you are short on time you could technically use canned black beans, but the flavor of home-cooked beans is so much more delicious and authentic. These beans can be served by themselves or with rice, fried plantains, and sliced avocado to create a full meal!
Cuban Black Beans [Vegan]
For the Beans:
- 1 pound dried black beans, rinsed
- 1 tablespoon vegetable oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/3 cup fresh cilantro, chopped
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 tablespoon fine sea salt
- Cooked brown rice
- Fried plantains
- Sliced avocado
- Cilantro, for garnish
- Soak the beans overnight in a large pot. In the morning, drain the water and set beans aside.
- In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-low heat. Add the onion and sauté until it is soft and translucent, about five to seven minutes. Add two of the minced garlic cloves and continue cooking for another thirty seconds. Add the drained beans to the onion and garlic mixture and fill the dutch oven with enough water to cover everything by an inch. Turn the heat up to high and bring beans to a boil. Reduce the heat to low, partially cover the saucepan and cook for one hour.
- After an hour, stir the beans and add the remaining two garlic cloves, fresh cilantro, and bay leaves. Return to a simmer and cook another two to three hours until beans are tender and the cooking liquid is thick. Stir occasionally while cooking.
- Once cooked, add cumin, oregano and salt (see notes).
- Serve beans on their own or with some brown rice, sliced avocado and fried plantains. Enjoy hot.
Recipe adapted from the blog "Eat Live Run". Beans actually taste best the next day, so making this dish ahead is recommended and encouraged! Beans freeze very well and can be stored in an air-tight container for up to three months.