These vegan Cuban-style black beans are slow cooked from scratch, packed with smoky, rich flavor and have just a hint of spice. They’re fantastic served simply with rice for a delicious meat free dinner!
- 1 lb. dried black beans, rinsed
- 2 quarts water
- 1 green bell pepper, divided
- 8 cloves crushed garlic, divided
- 1 yellow onion, divided
- 3 bay leaves
- 1 tbsp + 1 1/2 tsp salt (divided)
- 1/4 cup olive oil
- 1 jalapeño, finely minced
- 1 tsp dried oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 1 tbsp distilled white vinegar
- 1 tbsp soy sauce (optional)
- 1 tsp liquid smoke (optional)
- Add black beans to a large stock pot with water, half of the diced green pepper, half of the onion, 4 cloves of garlic, 1 tbsp salt and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 60-90 minutes.
- Meanwhile, heat a skillet over medium and add the olive oil. Add the remaining finely diced green pepper, onion and jalapeño. Sauté, stirring occasionally, for 10 minutes, until softened. Add garlic and continue cooking for 2-3 minutes.
- Add remaining 1 1/2 tsp salt, oregano, cumin, pepper and brown sugar. Cook for 5 minutes. Deglaze pan with vinegar, scraping any brown bits off the bottom of the pan for extra flavor.
- When the beans are finished cooking, remove the bay leaves and stir in the sofrito mixture, soy sauce and liquid smoke. Taste and adjust seasoning as desired.
For a more traditional recipe, you can omit the jalapeño, tamari and liquid smoke. We love the flavor they add, but these beans are still delicious without them.
Keywords: vegan Cuban black beans