After that 60 minutes, add 3 more cups of water to your beans and add in your salt, oregano, sugar, black pepper, cumin, and vinegar. After adding your seasonings and vinegar, cover your pot and simmer on low-medium heat for one last (I promise) 30 minutes stirring frequently. THAT’S IT!! You’ve now made authentic delicious Cuban black beans.
Ingredients. 1 1 pound dried black beans, picked over and rinsed. 2 1 green bell pepper, quartered lengthwise. 3 2 bay leaves. 4 1/2 cup plus 2 tablespoons olive oil. 5 1 red, 1 green and 1 yellow pepper, minced. 6 1 large white onion, minced. 7 1 tablespoon ground cumin. 8 1 tablespoon oregano. 9 1/2 cup minced garlic. 10 1/4 cup tomato paste.
Review Body: Cuban Black Beans NEVER have tomato products in them. Not paste, not any. The tomato products are reserved for ALL OTHER bean recipes, but NEVER in black beans, fyi.
Heat your skillet to a medium high heat and add 3 tablespoons of olive oil. (Also, you can leave your beans simmering while you do all of this even if it’s past 60 minutes) Once your skillet is heated, add in your remaining half of the chopped green pepper, and 3/4 cup of chopped yellow onion.