These are my go-to Cuban Style Black Beans when I want a quick side dish from canned beans to go with rice and steak, pernil, chicken and more. Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper of food processor. Add oil to a medium-sized pot on medium heat. Add vegetables to the pot and saute until soft, about 3 minutes.
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.
Rinse and drain. Add the beans to a Dutch oven and add 10 cups fresh water, along with the olive oil, cumin, oregano, sugar, vinegar, cilantro stems, bay leaves and onion. Simmer until the beans are soft, about 2 hours. Add 2 teaspoons of salt (or more to taste) and freshly ground black pepper to taste.
Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve. Since moving away from my hometown (Tampa), I’ve greatly missed Cuban food!