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
- 2 cans black beans
- ½ cup crumbled bacon
- ½ cup Fauxmato Sauce (recipe linked in notes)
- 3 tablespoons red wine vinegar
- 2 tablespoons diced fennel bulb caramelized
- 2 tablespoons dark brown sugar
- 2 tablespoons lard or animal fat of choice
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoons salt or to taste
- 3 bay leaves
- Cotija cheese; for serving garnish
- 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.