Equipment
Ingredients
Main Components
- 240 g black beans, dried
- 720 ml water
- 60 g salt pork, finely diced
- 100 g onion, chopped, divided
- 120 g green pepper, chopped
- 1 garlic, minced
- 30 ml dry sherry
- 5 g salt
- 2 g black pepper
Garnish
- 120 ml sour cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 257 kcal
- Protein
- 10 g
- Carbohydrates
- 29 g
- Fat
- 11 g
- Fiber
- 7 g
- Sugar
- 2 g
- Sodium
- 618 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 16 mg
- Potassium
- 698 mg
- Calcium
- 84 mg
- Iron
- 2.2 mg
- Magnesium
- 77 mg
- Phosphorus
- 176 mg
- Zinc
- 1.7 mg
- Vitamin A
- 24 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.2 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.41 mg
- Riboflavin
- 0.13 mg
- Niacin
- 1.1 mg
- Folate
- 185 mcg
- Water
- 176 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the dried black beans under cold water to remove debris.
Place beans in a bowl and cover with boiling water. Let them soak for 1 hour.
Place diced salt pork in a saucepan over medium heat and cook until the fat renders and the pork begins to brown.
Add half of the chopped onion and all of the green pepper to the pan. Sauté until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Drain the soaking water from the beans and add the beans to the saucepan with the vegetables.
Pour 720ml of fresh water into the saucepan and bring the liquid to a boil at 100°C (212°F).
Reduce heat to low, cover the pan, and simmer at approximately 95°C (203°F) for 1.5 hours or until the beans are tender.
Season the mixture with salt and black pepper to taste.
Continue to simmer uncovered for 30 minutes, stirring occasionally to prevent the bottom from scorching.
Remove 120ml (approximately 1/2 cup) of the beans, mash them into a paste, and return them to the saucepan.
Stir in the dry sherry and adjust the salt or pepper if necessary.
Serve the beans in bowls, topped with the remaining raw chopped onion and a dollop of sour cream.
Chef's Notes
- For a richer flavor, consider using smoked ham hocks or bacon instead of salt pork, rendering the fat as the first step.
- Don't skip mashing some of the beans; this step is crucial for thickening the stew and achieving a creamy texture without adding cream.
- Taste and adjust seasoning at multiple stages, especially after simmering, as the salt from the salt pork can vary.
- If you prefer a less intense sherry flavor, add it towards the end of the simmering process or reduce the quantity.
- For a vegetarian version, omit the salt pork and sauté the aromatics in olive oil, adding a pinch of smoked paprika for depth.
Storage
Refrigerator: 4 days — Store in an airtight container; the flavors will deepen over time.
Freezer: 3 months — Freeze without sour cream or fresh onion toppings.
Reheating: Warm in a saucepan over medium-low heat, adding a splash of water if the beans have thickened too much.
Troubleshooting
Beans remain hard after 1.5 hours of simmering
Cause: Old beans or hard water minerals preventing softening
Fix: Add a pinch of baking soda to the pot and continue simmering until tender.
Prevention: Use beans within one year of purchase and ensure they are fully submerged during the soak.
Cultural Context
Black beans are a staple throughout Latin America, with variations found in Cuban, Puerto Rican, and Dominican cuisines. "Habichuelas negras" are often served as a side dish alongside rice, meats, or plantains, forming the backbone of many traditional meals and celebrations.
