Cuban Black Beans
Cuban Black Beans
This is one of my favorite recipes that I have been making for a long time. I have served this for company many times and it always gets rave reviews. It is exceptional with fresh squeezed lime juice.
Serves: 6 to 8
Prep Time: 15 minutes
Total Time: 3 hours 15 minutes (includes 2 ½ hours baking time) This recipe is adapted slightly from America’s Test Kitchen Family Cookbook
Serve these beans with plain white rice, sour cream, hot sauce, lime wedges and chopped tomatoes.
2 ounces bacon (2 slices), chopped fine
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1 teaspoon cumin
6 garlic cloves minced
2 teaspoons minced fresh oregano or ¾ teaspoon dried
6 cups water
1 pound dried black beans (2 cups), picked over and rinsed
2 bay leaves
¼ teaspoon red pepper flakes
1/8 teaspoon baking soda
½ pound chorizo sausage, quartered lengthwise and sliced ½ inch thick (you can also remove the casing and crumble it or use smoked sausage)
¼ cup minced fresh cilantro, optional (I omit the cilantro b/c we don't like it)
To Make Ahead
After cooking, the beans can be cooled to room temperature and refrigerated, wrapped tightly in plastic wrap, for up to 4 days. Reheat over medium-low heat before serving.
From the America’s Test Kitchen Family Cookbook Copyright © 2006. Published by America’s Test Kitchen. All Rights Reserved.
1/20/2017 09:33:05 am
Hello, looking good, do we need to soak the bean overnight before to cook them. thank you
1/20/2017 10:33:46 pm
No need to presoak the beans. You can also make them in the slow cooker. Here is how.
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Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned food blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
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