Cuban Black Beans Recipe

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 20 servings, generous 1/2 cup each.

Ingredients for 2 pounds dried beans

2 pounds dried black beans
1 tablespoon plus 2 teaspoons salt
7 bay leaves
12 cups water

7 cloves garlic, diced
2 1/2 large onions, chopped
2 1/2 large green peppers, chopped
1 1/4 teaspoon dried chipotle or cayenne powder, or to taste
1 tablespoon plus 3/4 teaspoon cumin
1 teaspoon crushed, dried oregano

Method

1. 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.)
2. In a slow cooker or a big pot on the stove, cook beans, salt, and bay leaves in 12 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 slow cooker. Turn the slow cooker on low and cover.
   • 3-hour way — Put beans in hot water in the crockpot. Turn the slow cooker 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.
3. 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.
4. Simmer for another hour or so until the beans and vegetables are tender. Remove bay leaves.
5. Serve over hot rice. Optionally, garnish with a spoonful of plain yogurt, diced tomatoes, or salsa.

Tips and notes

• You can make a smaller amount of beans, of course, but these beans freeze so well that I usually make up a full batch.
• 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.

Comments

[jocojack]

Tried these and everyone loved them, especially my 17-year-old son who asked that I save some for his school lunch the next day. Took some to work and three co-workers insisted on the recipe; my best friend-- a definite carnivore-- loved them. Did manage to save some for soup tonight. I am happy that I have enough for lunch tomorrow. Great recipe.