Cuban Black Beans

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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.

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Prep Time 15

Cook Time 1 15

Total Time 1 45

Servings: 12

Course: dinner, Lunch, Side Dish, Soup

Cuisine: American

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Ingredients Equipment Method Notes

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 Salt, Morton Coarse Kosher Salt Morton brand
1 teaspoon Dried Oregano
1 Bay Leaf

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Equipment

Pressure Cooker
Large stockpot

Method

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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