Cuban Black Beans
Slow-simmered black beans seasoned with cumin, oregano, bay leaf, and a sofrito of onion and peppers. Rich, flavorful, and deeply satisfying.
Ingredients
- 2 cans canned black beans, drained, rinsed
- 2 tbsp olive oil
- 1/2 yellow onion, finely diced
- 1/2 green bell pepper, finely diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- 1.5 cups vegetable broth or water
- 1/2 tsp salt
- 2 tbsp lime juice, freshly squeezed
Instructions
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1
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 finely diced yellow onion and 1/2 finely diced green bell pepper. Cook 5-6 minutes until softened.
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2
Add 4 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp dried oregano. Cook 1 minute until fragrant.
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3
Add 2 cans drained, rinsed canned black beans, 1 bay leaf, and 1.5 cups vegetable broth or water. Simmer.
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4
Cook uncovered on medium-low for 25-30 minutes until liquid reduces and sauce thickens.
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5
Remove bay leaf. Mash about 1/4 of beans against the pot to thicken further.
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6
Stir in 2 tbsp freshly squeezed lime juice and season with 1/2 tsp salt. Serve.