This classic Cuban Black Beans recipe is adapted from “Tastes Like Cuba,” by Eduardo Machado and Michael Domitrovich. Authentic Cuban black beans, either as a soup, on top of white rice, or a congri (aka, Moros y Christianos), is flavorful but never spicy.

Feel free to add fresh cilantro for that extra punch at the moment of serving.

NAGan Black Beans

Prep Time10 mins
Cook Time20 mins
Servings: 8

Ingredients

  • 2 cans black beans
  • 3/4 cup crumbled bacon
  • 3 bay leaves
  • 1 teaspoons salt or to taste
  • ¼ cup lard or animal fat of choice
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons white wine vinegar
  • 2 tablespoons dark brown sugar
  • Cotija cheese; for serving garnish

Instructions

  • Rinse one can of beans and keep the liquid from the second can.
  • Place the beans into a large pot, add bacon pieces, bay leaves, lard, spices, vinegar, sugar and 1 tablespoon salt.
  • Add 1/4 cup water and bring to a boil.
  • Cover the pot and simmer for 20 minutes or so, skimming any foam from the top.
  • Taste for salt and serve with crumbled Cotija cheese on top.

Notes

Feel free to add fresh cilantro for that extra punch at the moment of serving.
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