Everyday Kitchen

Caribbean · Dinner

Cuban Black Beans

Draft recipe — not kitchen-tested
VegEasy

Diet: Veg · Vegan · High-protein

Cuban Black Beans is a Caribbean dish. Keep some beans whole while mashing others to thicken the sauce.

Prep
20 min
Cook
45 min
Total
65 min
Servings
6
Difficulty
Easy
Cuisine
Caribbean
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Cuban Black Beans. The photograph includes rice and bread as accompaniments.
The photograph includes rice and bread as accompaniments. Representative photograph of Cuban Black Beans. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Beans

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Base · About 10 min

  1. Cook 40 ml olive oil, 200 g onion, chopped, 200 g green pepper, chopped, 20 g garlic, 2 tsp cumin, 1 tsp oregano in its oil 10 minutes.

Beans · About 30 min

  1. Add 1000 g cooked black beans, 600 ml bean liquid, 2 bay leaves, ¾ tsp salt; simmer 30 minutes, mashing some beans against the pot.

Finish · About 3 min

  1. Remove bay leaves, stir in 30 ml red wine vinegar, 10 g sugar and simmer 3 minutes.

    Check: The beans are fully tender and mashed beans thicken the surrounding liquid.

Tips

  • Keep some beans whole while mashing others to thicken the sauce.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use water or vegetable stock instead of bean liquid.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Cuban Black Beans one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Cuban Black Beans?

Keep some beans whole while mashing others to thicken the sauce.

What can I substitute in Cuban Black Beans?

Use water or vegetable stock instead of bean liquid.

Can I prepare Cuban Black Beans ahead?

Prepare the measured ingredients for Cuban Black Beans one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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