Cuban-Style Black Beans with Sofrito and Bay Leaf

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A classic Cuban black bean dish simmered with a fragrant sofrito base and bay leaf for deep, layered flavors. This Latin American-inspired vegan recipe, ready in about 105 minutes, pairs black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups dried black beans
• 6 cups water
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 1 medium, finely chopped green bell pepper
• 5 minced garlic cloves
• 2 tbsp tomato paste
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Rinse 2 cups dried black beans and soak in 6 cups water overnight. Drain and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 1 large finely chopped onion, 1 medium finely chopped green bell pepper, and 5 minced garlic cloves. Sauté for 6-7 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp dried oregano. Cook for 2 minutes until the tomato paste darkens and spices release aroma.
4. Step 4: Add the soaked black beans, 6 cups fresh water, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until beans are tender.
5. Step 5: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp red wine vinegar. Cook uncovered for 10 more minutes to thicken the broth.
6. Step 6: Remove bay leaf, stir in 2 tbsp chopped fresh cilantro, and serve hot with white rice or warm tortillas.