Cuban-Style Black Beans
by Rick Martinez
sideCuban
Yield: Makes about 2 quartsCook: 2½–3 hoursTotal: 3 hours
Ingredients
produce
- 1green bell pepper(seeds and ribs removed, finely chopped, divided)
- 8 clovesgarlic(finely grated, divided)
- 1 tsporegano(dried, divided)
- 1 lbblack beans(dried, picked through, rinsed)
- cilantro leaves(with tender stems)
- 1bay leaf
- 1onion(finely chopped, divided)
pantry staple
- black pepper(freshly ground)
- 5 tspkosher salt(plus more)
other
- 1/4 cupolive oil(extra-virgin)
Instructions
- Bring 1 lb. dried black beans, picked through, rinsed, 1 bay leaf, ¼ cup finely chopped medium onion, ¼ cup finely chopped green bell pepper, seeds and ribs removed, 1 Tbsp. grated garlic cloves, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. dried Mexican or Italian oregano, and 5 quarts water to a boil in a large pot.
- Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours. Discard bay leaf.
- Meanwhile, heat ¼ cup extra-virgin olive oil in a medium skillet over medium.
- Add remaining onion, bell pepper, garlic, and ½ tsp. dried Mexican or Italian oregano; season with kosher salt and freshly ground black pepper.
- Cook, stirring occasionally, until onion mixture is very soft and beginning to brown, 15–20 minutes. Stir into cooked beans.
- Top with cilantro leaves with tender stems, if using.
My notes
Beans can be made 3 months ahead. Transfer to an airtight container and freeze.