Description
Authentic and incredibly flavorful, these Puerto Rican black beans boast a creamy texture and rich, savory sauce. It’s a comforting and versatile dish perfect for any meal.
Ingredients
- 1 lb dried black beans (or 3–4 cans, 15 oz each, rinsed)
- 1 tbsp olive oil
- 1 large yellow onion, finely diced
- 1 large green bell pepper, finely diced
- 4–5 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 6 cups vegetable broth (or chicken broth)
- 1 (8 ounce) can tomato sauce
- 1 tbsp apple cider vinegar
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
- Fresh avocado, sliced or diced, for garnish (optional)
Instructions
- 1. Prep Beans: If using dried beans, rinse and soak overnight. Drain and rinse again. If using canned, drain and rinse well.
- 2. Sauté Sofrito: Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 5-7 minutes until softened. Stir in garlic, cumin, and oregano; cook 1 minute until fragrant.
- 3. Simmer Beans: Add prepped beans, broth, tomato sauce, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer. For dried beans: 1.5-2 hours until tender. For canned beans: 30-45 minutes. Stir occasionally.
- 4. Finish & Season: Remove bay leaf. Mash about 1/4 of the beans against the pot side to thicken. Stir in apple cider vinegar. Taste and season with salt and pepper. Garnish with cilantro and avocado, if desired.
- Prep Time: 15 mins (plus soaking)
- Cook Time: 1 hr 45 min