Stewed Caribbean Black Beans with Sofrito and Cilantro

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

A hearty Caribbean-inspired black bean stew simmered with vibrant sofrito and fresh cilantro, perfect as a comforting side or main dish. This Latin American recipe (vegetarian, gluten free), ready in about 115 minutes, pairs dried black beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 100 min Serves 4 Caribbean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried black beans under cold water and soak in 3 cups water overnight or for at least 6 hours.
  2. Step 2: Drain the beans and transfer to a large pot with 4 cups fresh water. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 1 to 1.5 hours until beans are tender.
  3. Step 3: While beans cook, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped yellow onion and 1 small finely chopped green bell pepper, sauté for 5 minutes until softened.
  4. Step 4: Add 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp dried oregano to the skillet. Cook for 2 minutes until fragrant and the tomato paste darkens slightly.
  5. Step 5: Once beans are tender, stir the sautéed sofrito mixture into the pot with the beans. Season with 1 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Simmer uncovered for another 15 minutes until the stew thickens slightly. Stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice right before serving.

Frequently asked questions

How long does Stewed Caribbean Black Beans with Sofrito and Cilantro take to make?

Total time is about 115 minutes (15 min prep + 100 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 Stewed Caribbean Black Beans with Sofrito and Cilantro?

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 dried black beans from drying out.

Can I substitute ingredients in Stewed Caribbean Black Beans with Sofrito and Cilantro?

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 Stewed Caribbean Black Beans with Sofrito and Cilantro 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.

Is Stewed Caribbean Black Beans with Sofrito and Cilantro vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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