Cuban Black Beans

This rich-tasting bean dish is meant to be served over a mound of white long-grain rice, preferably rice cooked Cuban-style.

As with many bean dishes, we like to cook twice as many beans as we need, then freeze half. Cooked beans are always handy to have around. To thaw, just place in a pot with a little hot water over medium heat. If you’re making this dish, put some rice on to cook and then prepare the sofrito while the frozen beans are warming.