When I think of my childhood, this is it. My grandmother makes delicious black beans and although I hated meat as a kid she’d still shred up some chicken and throw it on my plate along with some white rice and black beans. I remember asking my brother if he wanted my chicken and he would just respond with “I’m going to tell on you”.
Black beans were the first thing I learned how to make so you can imagine how many versions of black beans I have. However, this is my favorite recipe that I’ve come up with and that’s why I decided to share it with you. I definitely used my Cuban grandmothers base recipe but the sugar and tomato sauce, that’s all me.
Cuban Black Beans
- 1 lb Dried Black Beans
- 8 cups water
- 1 small onion
- 1 small tomato
- 4 cloves garlic
- 1/2 green bell pepper
- 1/4 cup cilantro
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup tomato sauce
- 1/2 tsp oregano
- 1 tsp cumin
- 2 leaves bay
- 1/2 tsp sugar
- salt and pepper to taste
- Rinse the beans and then place them in a pressure cooker. Add water and cook for about 40 minutes. (Please follow your pressure cookers instructions)
- Place onion, tomato, garlic cloves, green bell pepper, and cilantro in a food processor and process until smooth. Add the olive oil while pureeing
- In a large skillet over high heat sauté the veggie puree for about 5 minutes
- Stir in the sautéed veggie mixture to the cooked beans along with the dry white wine, tomato sauce, oregano, cumin, bay leaves, sugar, salt, and pepper.
- Cook beans over medium heat uncovered for 20 minutes or until thickened and enjoy
Carmen Bellis says
This looks delicious and makes me miss my Abuela Silvia’s cooking so much! Could you make this in an instant pot? What would differ?
Thanks, Carmen! You sure can make these in the instant pot with the pressure cooker function.