Cuban Black Beans

Juan
Cooking Creativity
Photo by Snappr on Unsplash

Authentic Cuban Black Beans take days to prepare properly, but this expedited recipe can get you really close (and some may say, better) results in just around half an hour. I discovered this recipe through trial-and-error in the bachelorhood of my 20s, and have consistently improved upon it with family and friends.

Serves: 4-6 generous servings

Time: 30 minutes

Ingredients: 

  • One (1) can of Goya Premium Black Beans (15.5 oz.)
  • One (1) can of Goya Black Bean Soup (15.5 oz.)
  • One (1) Large Sweet Spanish Onion, diced
  • Two (2) jars of Goya Fancy Red Pimentos (4 oz. ea.), sliced or diced
  • Four (4) or Five (5) cloves of garlic, minced or finely chopped
  • Two (2) packets of Sazón Goya without Annatto
  • One-Quarter (1/4) cup of Spanish White Wine
    • Rioja Blanco (White Rioja) or Albariño, suggested
  • Four (4) or Five (5) Bay Leaves
  • One-Half (1/2) cup of Spanish Olive Oil
    • Iberia (Extra Virgin) or Garcia de la Cruz (Extra Virgin), suggested
  • Optional: One (1) Tablespoon (Tbsp.) of Oregano leaves, dried

Preparation: 

  • Minimal preparation required, but spend a couple of minutes properly dicing the onion into fine cubes or very thin slices (if preferred) and mincing the garlic through a garlic press or dicing into super-fine chunks (if you don't have a press). Make sure all skins are removed from both vegetables. You can do this preparation while heating the oil in the first step below.

Directions: 

  1. Sofrito: Begin by making the sofrito, or sautéed cooking base, in a medium-sized sauce pan or pot by heating the 1/2 cup. of olive oil on medium-high heat for about 3-4 minutes. When thoroughly heated, add the diced Sweet Spanish Onion (a sweet onion, vidalia, or even a yellow onion are all suitable substitutes if you don't have access to the sweet Spanish variety) and minced garlic cloves. Sauté for about 10 minutes or until the onion is almost transluscent, and then add the pimentos from the jar (with juice included). Continue cooking, stirring occasionally until the sofrito is properly incorporated, an additional 5 minutes.

  2. Frijoles: Add the beans by emptying both cans directly on top of the sofrito. Do not add any additional water; the soup and rue from the sofrito will suffice. Bring the entire mixture up to a boil on high heat, stirring to fold in all ingredients. Once bubbling vigorously, add the 1/4 cup. of Spanish White Wine, the 2 packets of Sazón Goya, and layer on 4-5 bay leaves. (At this time, add any other seasonings, such as the optional oregano if desired; but this is not necessary.) Stir while boiling on high continuously for 1 minute, and then immediately cover and cook on low heat to simmer. 

  3. Cuajar: Continue to simmer on low heat for 10 minutes, stirring every 2-3 minutes from the bottom of the pan or pot to ensure beans and sofrito do not get burned. Simmering should produce a light bubbling, but not a furious roar; adjust heat and/or leave the lid ajar to ensure proper temperature during this phase. Upon completion of the 10 minutes, turn off the heat and cover. Let sit for a few minutes to allow for incorporation of all ingredients. Serve with a ladel over or alongside freshly-cooked white rice (jasmine recommended) or as a meal in of itself, and salt or season to taste.