Recipe by Krystal-Belle
My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two)
Top Review by Acerast
These are great Krystal-Belle. There are as many ways to cook Black Beans as there are cooks and you have all of the ingredients, except for minced garlic, that my Cuban friends use in their own recipes. An additional step that would add extra flavor with your same ingredients is to saute the onion and bell pepper in the bacon before adding them to the beans. These were great served with your Cuban Chicken and sliced tomatoes drizzled with olive oil, salt and pepper. Yum!
- 8 ounces dried black beans, soaked and drained
- 2 cups water
- 1 tablespoon olive oil
- sazon goya
- 1 bay leaf
- 1⁄2 teaspoon adobo seasoning
- 1⁄2 small onion, diced small
- 1⁄2 green bell pepper, diced small
- 1 -2 slice bacon
- salt and black pepper (to taste)
Directions See How It's Made
- Put beans into a pot with 2 cups cold water and bring to a boil.
- Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
- Bring to a low boil for about 1 hour or until water just barely covers the beans. Check beans for tenderness.
- Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
- When water is mostly absorbed, check beans for tenderness. They should be soft when pierced with a fork, and there should still be liquid in the pot. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
- Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
- Add salt and pepper to taste.