Table for TwoCuban Black Beans
Silky black beans cooked with a sofrito of onion, pepper, garlic and cumin — the essential Cuban side.
⏱ 40 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Black beans, 2 cans (400 g each), with liquid
- Onion, 1, finely chopped
- Green pepper, 1, finely chopped
- Garlic, 4 cloves
- Ground cumin, 1 tsp
- Dried oregano, 1 tsp
- Bay leaf, 1
- White vinegar, 1 tbsp
- Sugar, a pinch
- Olive oil, 3 tbsp
Steps
- Fry the onion and pepper in olive oil until very soft, then add the garlic, cumin and oregano.
- Add the beans with their liquid and the bay leaf and simmer for 20 minutes.
- Mash a few beans against the side of the pot to thicken.
- Stir in the vinegar, sugar and salt to taste.
- Serve over white rice.
Cook it together: One makes the sofrito, the other cooks the rice — then argue over how thick the beans should be.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
