A classic with a twist, Tinta’s take on Cuban black beans doubles down on cured pork, featuring both smoky bacon and spicy chorizo. The beans cook in the rendered fat, along with lots of aromatics. Using canned beans and their liquid keeps things quick and flavorful, resulting in a pot perfect for any special occasion but easy enough for a weeknight.
What you’ll need
Large Saucepan
$60 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Yield
6–8 servings
Ingredients
1
6
4
1
1
4
1
1
1
1
1
2
1
Need to make a substitution?
Preparation
Step 1
Heat 1 Tbsp. extra-virgin olive oil in a large saucepan over medium-high. Cook 6 oz. cured Spanish chorizo, chopped, and 4 oz. bacon (about 4 slices), chopped, stirring often, just until some fat has cooked out, about 5 minutes. Add 1 medium green bell pepper, ribs and seeds removed, finely chopped, 1 medium onion, finely chopped, 4 garlic cloves, finely chopped, 1 bay leaf, 1 Tbsp. dried oregano, 1 Tbsp. ground coriander, and 1 Tbsp. ground cumin. Cook, stirring often, until onion is beginning to soften, about 4 minutes.
Step 2
Add 1 quart low-sodium chicken broth and two 15-oz. cans black beans and their liquid. Bring to a boil, scraping up any browned bits stuck to bottom of pot with a wooden spoon. Reduce heat and simmer until liquid is slightly thickened and flavors have melded, 25–30 minutes. Stir in 1 Tbsp. sherry vinegar or red wine vinegar. Taste and season with kosher salt and freshly ground pepper if needed. Transfer to a large bowl.