Basic Black Beans

These Cuban-style black beans are the genuine article: dried beans soaked overnight, then simmered for hours with the holy trinity of Cuban cooking (green bell pepper, onion, garlic), plus the essential cumin and oregano. The result is a deeply flavorful, soulful pot of beans that bears no resemblance to anything from a can.

The overnight soak with baking soda is a classic Cuban move. The pinch of soda softens the bean skins, reduces cooking time, and is said to reduce the gas-producing compounds that beans are famous for. Don’t skip it; it’s the kind of small detail that distinguishes good black beans from great ones.

Quartered green bell pepper goes in during the soak too, infusing its flavor into the beans from the start. Some cooks discard it after cooking; others mash it into the beans for added depth. Either way, the pepper plays a foundational role.

The sherry is the secret weapon. A quarter cup of dry sherry stirred in during the simmer adds a nutty, slightly oxidized depth that’s quintessentially Cuban and impossible to replicate with other liquids. Apple cider vinegar brightens everything and cuts the richness.

Three hours of low simmer is the minimum. The beans should be very tender, almost creamy, and the liquid should reduce to a thickened, flavorful pot liquor that coats every bite.

Serve over white rice with a fried egg on top and slices of avocado on the side.

Pro Tips

• Quick-soak only if you must. The overnight soak develops better flavor and texture. Quick-soaked beans can have chalky centers.
• Add salt only at the end. Salt added too early can toughen bean skins and prevent them from softening properly.
• Stir occasionally and add water as needed. The recipe specifically warns about scorching, and burnt bean flavor ruins the entire pot.
• Mash a cup of cooked beans against the side of the pot in the last 30 minutes for a thicker, more cohesive sauce.
• Refrigerate overnight before serving. Black beans are dramatically better on day two as flavors deepen.

Variations

• Add 1 chopped chorizo or smoked ham hock during the simmer for a meaty, smoky version.
• Stir in 1 bay leaf and 2 tablespoons of tomato paste for a deeper, redder finish.
• Top with diced raw onion and a squeeze of fresh lime at serving for the proper Cuban presentation.