If there’s something that the islander loves, it’s Cuban black beans. For some, it’s a dish that cannot be absent from the daily menu for those who grew up in the largest of the Antilles. This distinctive stew, which some call “potaje,” becomes an essential part of the Cuban diet and sometimes serves as a source of nostalgia for those who are far away.
Undoubtedly, among the favorites are black beans, for which grandma, mom, or mother-in-law always have a special secret, whether it’s a teaspoon of brown sugar, a sprig of cilantro, or a hint of dry wine—simple tricks that turn the black stew into a delight.
Today, however, we share a recipe collected by Nitza Villapol in her book “Cocina al minuto,” edition of 1956. Believe me, with these ‘Frijoles negros pascuales,’ you can surprise those Cuban friends you’ve been waiting for.
Ingredients for Cuban black beans:
- 2 cups of black beans, cleaned, washed, and soaked in 10 cups of water for 8 hours
- 1 cup of oil
- 1 chopped green bell pepper
- 6 cloves of garlic
- 1 bay leaf
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of toasted oregano
- 2 tablespoons of salt
- 1/4 cup of vinegar
- 4 tablespoons of sugar
- 1 can of pureed red bell peppers
- 4 tablespoons of cornstarch
- 4 tablespoons of water
Preparation of Cuban black beans:
In a container, place the beans and water, cook over high heat until it boils, then reduce to low heat until the beans are soft. You can also use a pressure cooker, such as a ‘olla reina’ or another pressure cooker. Remember, Nitza conceived this recipe in 1956, the key is to ensure the beans are soft.
In a separate skillet, make a sofrito with oil, bell pepper, and onion. Add crushed garlic with oregano and cumin, then add salt and the bay leaf. Pour the sofrito into the beans and cook over low heat for ten minutes. Add vinegar, red bell peppers, and sugar.
Finally, add the cornstarch dissolved in four tablespoons of water. Let it cook over very low heat for five minutes.
We hope you try the recipe soon and let us know how it turned out.
