Quick Cuban black beans are a staple in my house. I have a recipe that I use for special occasions for black beans from scratch but I don’t always have time to soak beans overnight. These black beans are a quick and easy version of Cuban black beans that still taste amazing and cut down on some time!
Black beans are a stable in Cuban cuisine and while everyone adds their own special touch or ingredient to the dish, a vital element of Cuban black beans is a sofrito, which is a mixture of onions, green bell pepper and garlic. The sofrito adds a delicious depth of flavor to Cuban black beans.
I use a 12 ounce pack of dry Goya brand beans. Soaking helps soften them and allows them to cook in less amount of time. So add your dry beans to a heavy bottomed pot LIKE THESE and add enough water to cover them (about 2 or 3 cups depending on your pot size). Let them soak over night or at least 12 hours.
Stir in black beans and rice. Bring rice mixture to boil. Reduce heat to medium-low. Simmer, covered, until rice absorbs water, about 25 minutes. Add vinegar; stir to combine. Remove rice from heat; let sit until rice is tender, about 5 minutes more. Evenly divide rice among serving bowls; drizzle with 1 tsp. olive oil.