Sautéed Cuban Black Beans with Sofrito

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and flavorful Cuban black bean stew simmered with a vibrant homemade sofrito base for depth and aroma. This caribbean-inspired vegetarian ready in about 100 minutes pairs black beans, dried, 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 4, 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.

Prep: 10 min Cook: 90 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried black beans and soak in water for 6-8 hours or overnight. Drain and rinse again.
  2. Step 2: In a large pot, combine soaked beans with 4 cups fresh water and 1 bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 60-75 minutes until beans are tender.
  3. Step 3: While beans cook, heat 3 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced green bell pepper, 1/2 cup diced red onion, and 4 minced garlic cloves. Sauté for 5 minutes until vegetables are soft and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp dried oregano into the vegetables and cook for 2 minutes until the tomato paste darkens and the mixture is aromatic.
  5. Step 5: When beans are tender, remove the bay leaf and add the sofrito mixture to the pot. Stir well, season with 1 1/2 tsp salt and 1/2 tsp black pepper, and simmer for another 15 minutes to meld flavors.
  6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh cilantro, and serve the beans with lime wedges for squeezing over.

Frequently asked questions

How long does Sautéed Cuban Black Beans with Sofrito take to make?

Total time is about 100 minutes (10 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Cuban Black Beans with Sofrito?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep black beans, dried from drying out.

Can I substitute ingredients in Sautéed Cuban Black Beans with Sofrito?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Cuban Black Beans with Sofrito for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Cuban Black Beans with Sofrito?

Caribbean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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