NAGan Black Beans

NAGan Black Beans - Dimpled Kitchen

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
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Author: Dimples


  • 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


  • 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.


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