Cuban Black Beans (Frijoles Negros)

Instructions

1. 1

   Rinse the dried black beans under cold water, picking through them to remove any stones or debris. Place the beans in a large pot and cover with about 8 cups (1.9 liters) of cold water. Let them soak overnight, or use the quick-soak method: bring to a boil for 2 minutes, then remove from heat and let sit covered for 1 hour.

2. 2

   Drain the soaked beans and rinse them again under cold water. Return the beans to the pot and add 6 cups (1.4 liters) of fresh water or vegetable broth. Bring to a boil, then reduce heat to low, cover partially, and simmer for about 45 minutes to 1 hour until the beans are mostly tender but still hold their shape.

3. 3

   While the beans cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and sauté for 5 to 7 minutes until softened and fragrant, stirring occasionally.

4. 4

   Add the minced garlic to the sofrito (the sautéed vegetable mixture) and cook for 1 to 2 minutes more until fragrant, being careful not to burn the garlic.

5. 5

   Stir the cumin, oregano, and coriander into the sofrito, toasting the spices in the oil for about 30 seconds to release their oils and deepen their flavors.

6. 6

   Transfer the entire sofrito mixture to the pot with the partially cooked beans. Add the bay leaves, salt, and black pepper. Stir well to combine.

7. 7

   Reduce the heat to low and simmer uncovered or partially covered for another 45 minutes to 1 hour, stirring occasionally. The beans should become very creamy, with some of them breaking down into the cooking liquid. If the mixture becomes too thick, add water in quarter-cup (60 milliliter) increments. If it's too thin, continue simmering uncovered.

8. 8

   Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves. For a more authentic finish, stir in the vinegar or lime juice if desired, which brightens the flavors considerably.

9. 9

   Cook for another 5 minutes to allow flavors to meld. The beans are ready when they're creamy inside but still hold their shape, and the broth is rich and dark.