Swich | Recipes - Cuban Black Beans
Swich is evolving! We're launching a new course-based experience soon. Learn what's changing →

Share

Cuban Black Beans

This recipe comes to us from Nicole Marquis, chef and owner of Bar Bombón, Charlie was a Sinner, and Hip City Veg. You’ll practice building layers of flavor by sautéing aromatics before simmering the beans with cumin, oregano, and a touch of vinegar.

Makes 6 servings | Active Time: 20 minutes | Total Time: 20 minutes
Makes 6 servings | Active Time: 20 minutes | Total Time: 20 minutes
Step 1: Making the Dish
  • 2 teaspoons olive oil
  • 1⁄2 onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons minced green bell pepper
  • 3 tablespoons chopped fresh cilantro
  • 1 (15-ounce) can black beans, with their liquid
  • 1⁄2 cup water, or more if needed
  • 1 bay leaf
  • 1⁄8 teaspoon ground cumin
  • 1⁄8 teaspoon dried oregano
  • 1 teaspoon red wine vinegar
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon freshly ground black pepper

In a medium saucepan, heat the oil over medium heat.

Add the onion, garlic, bell pepper, and cilantro, and sauté for about 3 minutes, until soft.

Add the beans, water, bay leaf, cumin, oregano, vinegar, salt, and pepper, and bring to a boil.

Turn the heat to low and cover the pot. Simmer for about 15 minutes, stirring occasionally. Add additional water, about 1⁄4 cup at a time, if the beans are drying out.

Season with the salt and pepper to taste.

Swicher Submissions