Cuban Style Black Beans

This is quick, and easy to fix.

Don't rinse the beans, any more than necessary.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour. That may be the missing ingredient, that I have not found - until yesterday.

  • 4 C dried / 4 x 14 oz cans black beans
  • 3 - 4 carrots, well scrubbed and chopped, 1/2" sections
  • 3 - 4 cloves of garlic, quartered
  • 1 medium onion, chopped, 1/2" squares
  • 1 orange, scrubbed and whole (opt)
  • 1 jalapeno pepper, chopped
  • 1 sweet pepper, chopped
  • 2 cubes / 2 t bouillon
  • 2 bay leaves, whole
  • 1 t caraway seeds (black caraway is best)
  • 1/2 t cayenne pepper
  • 1 t cilantro
  • 1 t cumin
  • 1/2 t paprika
  • 1 6oz can tomato sauce (opt)

  1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, while you prepare the vegetables.
  2. When vegetables are ready, dump beans and water - un drained - into a large pot.
  3. Add orange (opt), vegetables, and enough water to make everything float.
  4. Bring water to a boil, and add spices.
  5. Reduce to simmer, cover, and let them cook. Most recipes claim 1 1/2 hours - I decided 2 hours gives me what I like.
  6. When beans are soft enough to eat without chewing, they are ready.
  7. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
  8. Serve over Bengali style rice, with sourdough bread. Garnish / mix with mango salsa.
  9. Refrigerated over night, they are even more tasty.