Vegetables & legumes
Cuban Black Beans
Creamy black beans stewed with sofrito, cumin and a touch of wine.
VegetarianVeganGluten-free
Ingredients
- 300 g dried black beans soaked overnight
- 1 liter water
- 1 onion
- 1 green bell pepper
- 5 garlic cloves
- 50 g olive oil
- 60 g dry white wine
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon sugar
- 1 tablespoon vinegar
- Salt to taste
Step-by-step
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- Drain the soaked beans, put them in the mixing bowl with the water and the bay leaf and cook 45 min/100°C/reverse/spoon speed until tender. Reserve the beans and their broth.
- Without washing the mixing bowl, add the onion, the pepper and the garlic and chop 4 sec/speed 5. Scrape down with the spatula.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the cumin, the oregano and the wine and cook 3 min/100°C/spoon speed.
- Return the beans with their broth, the sugar and the salt. Set 20 min/100°C/reverse/spoon speed.
- To thicken, remove a ladle of beans, blend 10 sec/speed 6 and return to the mixing bowl.
- Add the vinegar, adjust salt, remove the bay leaf and let it rest 5 minutes before serving.
Tips
- The prior soaking reduces the cooking time and improves digestion.
- Serve over white rice for a classic rice and beans.
- A splash of raw olive oil at the end adds shine and flavor.
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