These Cuban-Style Black Beans are absolutely delicious and worth every minute they take to soak and cook! Black beans infused with smoky cumin, oregano, onion, and just a hint of cilantro!
I have a tendency to use seasoned canned black beans in my recipes. If I plan in advance, I love to make these Cuban-Style Black Beans on the weekend. I will use them in a recipe that weekend, and I freeze the leftovers!
Now, before anyone wants to debate if these are authentic Cuban black beans, these beans are Cuban-Style Black Beans. The flavors added to the beans have a similar resemblance to Cuban black beans, but I am making no claims that these beans are a replica to the real deal. What I can say with confidence is these beans are so good! Now that we have that out of the way, all you have to do is figure out if you want to serve these flavor infused beans over rice (perhaps with some cheese on top) or add them to your favorite recipe calling for black beans!
Cuban-Style Black Beans
Ingredients
- 1 pound dried black beans
- 1/4 t baking soda
- 2 t olive oil
- 1 t ground cumin
- 1 t dried oregano
- 1 t granulated sugar
- 1 t white vinegar
- 10-15 3- inch cilantro stems without the leaves, tied in a bundle
- 3 bay leaves
- 2 t salt or to taste
- Freshly ground black pepper
- 1 onion small diced
- 2 t salt or to taste
- Freshly ground black pepper
Instructions
- Soak the beans with the baking soda and 10 cups water for 3 hours. Rinse and drain.
- Add the beans to a large pot and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves, and onion. Bring to a boil and then reduce to a simmer. Cover and continue to cook on a low simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or,to taste) and freshly ground black pepper to taste.
- Enjoy!
Notes
Dayna is a food blogger and pet parent to Cooper the cat! 
