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Recipes Nugget Markets Signature Recipes

Cuban Black Beans

Prep time
20 minutes, plus 8 hours soaking PT0.33333333333333M
Cook time
2½–3 hours PT2½–3H
Yield
4 cups
Difficulty
2 out of 5 on the difficulty scale
black beans in bowl with white cheese and cilantro on top Nugget Markets signature recipes

These flavorful beans are great to have on hand for any occasion. If making ahead for meal planning, portion cooked and cooled beans into 16-ounce bags that lay flat, then freeze until you're ready to enjoy.

Ingredients

  • 2 cups dried black beans, rinsed and checked for stones
  • 2 tablespoons olive oil
  • 1 cup small-diced yellow onion
  • 2 tablespoons minced garlic
  • ½ cup small-diced red bell pepper
  • ½ cup small-diced green bell pepper
  • 2 small-diced Roma tomatoes
  • 1 jalapeño, minced
  • ¼ teaspoon cracked black pepper
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 1 tablespoon chopped oregano
  • 1 bay leaf
  • 8 cups vegetable stock or water
  • Kosher salt, to taste

Preparation

Place black beans in a storage container and cover with water. Place lid on container and soak beans for 8 hours or overnight in the refrigerator.

When ready to cook, heat a 4-quart sauce pot on medium-high heat. Add the oil and sauté the onion, garlic, and peppers until caramelized, about 10 minutes. Add the tomatoes, jalapeño, spices, and bay leaf and sauté for 5 minutes.

Add the soaked black beans and vegetable stock or water, then bring to a boil. Reduce heat to simmer and cook on low, partially covered, for 2–2½ hours, or until the beans are tender. Remove bay leaf and season with salt before serving.