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.