Fructose Free Cuban Black Beans
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Learn more →Ingredients
6 servings
- 1 lb dried black beans
- ¼ cup olive oil
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 2 bay leaves
- ¼ cup dry sherry
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1 ½ tsp salt, plus more to taste
- ½ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- white rice, for serving (optional)
Instructions
- 1
Place the dried black beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
- 2
Transfer the drained beans to a large heavy-bottomed pot or Dutch oven and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, until the beans are just tender but not yet falling apart, about 45–60 minutes. Reserve 2 cups of the bean cooking liquid, then drain the beans and set aside.
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