Cuban Black Beans
This Cuban-style black bean recipe yields 12 generous servings perfect for batch cooking and freezer storage. Pressure-cooked with aromatic vegetables and minimal seasoning, these beans multiply into dozens of quick meals throughout the month. Use them for rice bowls, tacos, soups, or as a hearty side dish.
Equipment
- Pressure Cooker
- Large stockpot
Ingredients
Aromatics
- 2 tablespoon Beef Fat or lard
- 12 oz Onions chopped — or 1 bag Cajun Mirepoix from Kroger
- 12 oz Green Peppers chopped — or 1 bag Cajun Mirepoix from Kroger
- 1 tablespoon Garlic chopped
Beans
- 2 lb Black Turtle Beans or black beans
- 12 cup Water
- 2 tablespoon Kosher Salt Morton brand
- 1 teaspoon Dried Oregano
- 1 Bay Leaf
Instructions
Cook
- Heat the beef fat in a large stockpot over medium heat.
- Add the onions, green peppers, and garlic.
- Sauté until the onions are translucent, about 8-10 minutes.
- Add the black beans, water, salt, oregano, and bay leaf.
- Stir to combine.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beans are tender and the liquid has thickened into a rich broth.
- Add water if the beans absorb too much liquid before they are done.
- Remove the bay leaf.
Notes
These beans freeze exceptionally well in 2-cup portions—freeze flat in bags for easy stacking and quick thawing. The 60-minute slow release is critical for preventing the skins from splitting and maintaining the creamy texture you want. Using beef fat or lard instead of oil adds depth, but neutral oil works if that's what you have. The Cajun mirepoix shortcut (onions, peppers, celery) saves prep time without sacrificing flavor. Reheat from frozen in a pot with a splash of water, or thaw overnight in the fridge. These beans improve after a day in the fridge as the flavors develop.
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