Smoky Cuban Black Beans
These smokey and spicy black beans are delicious with grilled chicken or fish and white rice.
Serves: 6Hands-on: 10 minutesTotal: 2 hours 30 minutesDifficulty: Easy
- 1 lb. dried black beans
- 4 cups water, or more, as needed
- 3 cloves garlic, peeled and minced
- 1 green pepper, seeded and chopped
- 1 large yellow onion, peeled and chopped
- 1 stalk celery, chopped
- 2 Tbsp. olive oil
- 2 Tbsp. chipotle in adobo, chopped fine
- 2 tsp. dried oregano
- 2 tsp. paprika
- 1 Tbsp. ground cumin
- 2 bay leaves
- 4 cups vegetable broth
- ¼ tsp. chili powder
- 1 Tbsp. red wine vinegar
- 1 tsp. salt
- ½ tsp. ground black pepper
- Rinse the beans and put them in a 6-quart Dutch oven with the 4 cups water. Bring to a boil over medium-high heat; cover and boil for 2 minutes. Turn off the heat and let sit for 1 hour.
- To the beans, add the garlic, green pepper, celery, onion, olive oil, chipotle in adobo, oregano, paprika, cumin, bay leaves, broth, and chili powder. Add enough additional water so that the beans are completely covered. Bring to a boil, cover, reduce heat to low and simmer for 2 hours, or until the beans are tender.
- Remove and discard the bay leaves. Stir in the vinegar, salt, and black pepper.