Pollo Tropical Black Beans
Ingredients
- Beans
- 3 cans 15 oz each black beans with liquid
- 2 tbsp olive oil
- 1 medium onion finely diced
- 1 green bell pepper finely diced
- 4 cloves garlic minced
- 1 bay leaf
- 2 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp paprika
- ¼ tsp black pepper
- 1 tsp salt or to taste
- 1 cup chicken or vegetable broth
- 2 tbsp white vinegar
- 1 tbsp sugar
- Fresh cilantro for garnish optional
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and green bell pepper.
- Cook 5–6 minutes until vegetables soften.
- Add minced garlic and cook 1 minute until fragrant.
- Stir in cumin, oregano, paprika, black pepper, salt, and bay leaf.
- Cook 30–60 seconds to bloom the spices.
- Add black beans with their liquid.
- Pour in broth, vinegar, and sugar.
- Stir and bring mixture to a boil.
- Reduce heat and simmer uncovered 25–30 minutes.
- Mash about ⅓ of the beans with a fork or potato masher.
- Adjust consistency with broth or water if needed.
- Taste and adjust seasoning.
- Remove bay leaf before serving.
- Garnish with cilantro if desired and serve hot.
Notes
Do not drain beans—the liquid adds flavor and texture.
Properly sautéing sofrito builds deep flavor.
Bloom spices in oil for better aroma.
Mash only part of the beans for creamy texture.
Beans should be slightly soupy, not dry.
Adjust seasoning after simmering.
Store in refrigerator up to 5 days.
Freeze portions up to 3 months.
Add broth or water when reheating.