Recipe: Cuban Black Beans (small batch)
These fragrant black beans are a good change from the tomato-based bean dishes. Serve them over hot rice or wrap them up in a burrito. Or remove all the bay leaves, then whirl some beans and broth in a blender or food processor to make black-bean soup.
My friend Shiner says these beans "keep their integrity." Dried beans cooked slowly are much more firm and delicious than canned beans ... and much less expensive.
Active time: 15 minutes. Total time: 2 to 5 hours, plus optional 6 to 10 hours soaking time. Makes 8 servings, generous 1/2 cup each. To make up 2 pounds of dried beans, see the large batch recipe.
Ingredients for 12 ounces dried beans
12 ounces dried black beans (1 3/4 cups dried or 4 cups cooked)
2 teaspoons salt
3 bay leaves
4 1/2 cups water
3 cloves garlic, diced
1 large onion, chopped
1 large green pepper, chopped
1 1/2 teaspoons cumin
1/2 teaspoon dried chipotle or cayenne powder, or to taste
1/2 teaspoon crushed, dried oregano
Method
- Clean the beans. If you want to, soak beans for 6 to 10 hours. (See the Basic Bean recipe for details on cleaning and soaking beans.)
- In a crockpot or a big pot on the stove, cook beans, salt, and bay leaves in 4 1/2 cups of water. Your times will vary based on the age of the beans and whether you soaked them first, but this should give you an idea about the relative speed of each way. If you have time, use the 5-hour way.
- 5-hour way — Put beans in cold water in the crockpot. Turn the crockpot on low and cover.
- 3-hour way — Put beans in hot water in the crockpot. Turn the crockpot on low and cover.
- 2-hour way — Put beans in cold water in a pot on the stove. Cover pot, bring to a boil, then turn down heat to low.
- About an hour before the beans should be done, bite a few beans to check for tenderness. When the beans give but are still crispy, add the remaining ingredients, stir, and recover pot.
- Simmer for another hour or so until the beans and vegetables are tender. Remove bay leaves.
- Serve over hot rice. Optionally, garnish with a spoonful of plain yogurt, diced tomatoes, or salsa.
Tips and notes
- I usually make these beans in a bigger batch, using two pounds of dried beans.
- Count the bay leaves when you put them in so you know how many to take out. If you are serving all alert adults with good vision, you can let the diners pick out the leaves as they find them. But for children or the visually impaired, it's nice to pick out the leaves before serving.
