Cuban-Style Black Beans with Sofrito and Rice

Drain soaked black beans and rinse thoroughly

Place beans in a large mason jar or vacuum-seal bag suitable for long cooking

Add 3 cups water and 1 tsp kosher salt to the jar

Add 1 bay leaf directly to the jar with beans

Seal jar or bag and ensure beans have plenty of liquid

Preheat sous vide water bath to 194°F (90°C)

Submerge jar or bag in water bath ensuring beans stay fully submerged

Cook for 6 h for tender beans with perfect bite

About 30 min before beans finish, prepare sofrito

Heat olive oil in a large skillet over medium heat

Add diced onion and green bell pepper

Sauté for 8–10 min until vegetables are soft and beginning to caramelize

Add minced garlic, cumin, and oregano

Cook for 2 min, stirring constantly, until fragrant

Stir in tomato paste and cook for 2 min more

Remove from heat and set aside

When beans cook time is complete, carefully remove jar from water bath

Drain beans, reserving 2 cups of the cooking liquid

Add drained beans to the skillet with sofrito

Add reserved cooking liquid, remaining bay leaf, remaining 1 tsp salt, black pepper, and brown sugar

Bring to a simmer over medium heat

Cook for 15–20 min, stirring occasionally, until sauce thickens slightly

Mash about 1/4 of the beans with the back of a spoon to create a creamier sauce

Stir in red wine vinegar

Remove bay leaves and discard

Taste and adjust seasoning with salt, vinegar, or sugar as needed

To serve, divide white rice among bowls

Spoon generous portions of black beans over rice

Garnish with chopped fresh cilantro

Serve with lime wedges, sliced avocado, and hot sauce on the side