Sautéed Cuban Black Beans with Sofrito

By AislePrompt Test Kitchen · 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

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.

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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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