Cuban-style black beans go tex-mex! Served with rice they are a satisfying meal in themselves, especially when you load them up with toppings like sour cream, tomatoes, avocado and tortilla chips for scooping.
Black beans have a ton of flavor all on their own. Their earthy flavor only intensifies when seasoned with oregano, bay leaf and cumin along with a sofrito of onion, bell pepper and garlic.
The goal is to cook the beans until they’re super soft and creamy so they just about melt in your mouth. You can mash up a cup or two of the beans and add them back to the pot for extra creaminess.
They’re best made in the slow cooker but I’ve also included the stove top method in the recipe. They are a bit of work as they call for dried beans that need soaking first. I included a quick method for that too.
The good thing is the recipe makes a lot so you can count on leftovers unless you’re feeding a crowd.
Cuban-style black beans go tex-mex! Served with rice and toppings like sour cream, tomatoes, avocado and tortilla chips for scooping, they are a meal in themselves.
Ingredients
Instructions
- Put beans, bay leaf, oregano, and 1 tablespoon of the oil into a large pot, then cover with cold water by 3". Bring to a boil over high heat then reduce heat to medium-low and simmer, adding more water as needed to keep beans covered, until beans are very soft about 2 hours.
- Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic. Saute until soft and onions translucent. Season to taste with salt and pepper, then add to beans. Continue cooking beans, stirring occasionally for 15-20 minutes, tasting and reseasoning as needed. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf before serving. Garnish with chopped cilantro. Serve with rice and your choice of toppings.
- Add the beans, bay leaf, oregano, 1 tablespoon oil and enough water to cover the beans by 2".
- Heat remaining oil in a medium skillet over medium-low heat and add cumin, onions, green peppers and garlic, saute until soft and onions translucent. Add to beans.
- Cook on high 4-5 hours on high or 8 hours on low until beans are very soft. For a super creamy texture remove a cup of the beans, smash them up and mix back in. Remove bay leaf. Garnish with cilantro. Serve with rice and your choice of toppings.
Notes
Adapted from Saveur


















That would definitely be a meal for me, in a bowl or a tortilla!
Chris recently posted..Grilled Pork Pie with Creamy Creole Coleslaw
I giggled when I saw your page today, because I roasted sweet potatoes very much like you did, just a few nights ago. I also served my guys black bean and rice burrito bowls last night for dinner. Apparently, we are thinking alike! Any chance you are making stuffed peppers tonight? ;)
Have a great week!
Looks great! Love black beans and rice!
Andrea @ From the Bookshelf recently posted..Grandmother’s Biscuits
Love this recipe. Rice bowls are such a great way to enjoy so many different flavors together. The black beans provide so much flavor and protein and then topped with some different veggies and spices they just get better!
Becki’s Whole Life recently posted..Buttermilk Sweet Potato Biscuits