Sous Vide Cuban Black Beans
By America's Test KitchenPublished on March 20, 2019
Time
Sous vide: 20 to 24 hours; active cooking time: 35 minutes
Yield
Serves 6
Sous Vide Temperature
194°F/90°C
Ingredients
1 pound (2½ cups) dried black beans, picked over and rinsed1 smoked ham hock (12 ounces), rinsedSalt and pepper 2 bay leaves ¼ teaspoon baking soda 2 tablespoons extra-virgin olive oil 1 onion, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine6 garlic cloves, minced2 tablespoons minced fresh oregano or 2 teaspoons dried1 ½ teaspoons ground cumin ½ cup minced fresh cilantro 1 tablespoon lime juice, plus extra for seasoning
Before You Begin
Be sure to double bag the beans to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Combine 5 cups water, beans, ham hock, 1 teaspoon salt, bay leaves, and baking soda in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until beans are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 20 hours or up to 24 hours.
- Drain beans, reserving 1½ cups cooking liquid; discard bay leaves. Transfer ham hock to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat, skin, and bones.
- Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell pepper, and ¼ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute. Reduce heat to low, add reserved cooking liquid and one-third of beans, and mash with potato masher until mostly smooth. Stir in remaining beans, shredded ham hock, cilantro, and lime juice. Season with salt, pepper, and extra lime juice to taste. Serve.
- Beans can be refrigerated for up to 3 days. To serve, bring to a simmer in medium saucepan or heat in microwave for 2 minutes, stirring halfway.
to make ahead
Time
Sous vide: 20 to 24 hours; active cooking time: 35 minutesYield
Serves 6Sous Vide Temperature
194°F/90°CIngredients
1 pound (2½ cups) dried black beans, picked over and rinsed
1 smoked ham hock (12 ounces), rinsed
Salt and pepper
2 bay leaves
¼ teaspoon baking soda
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 ½ teaspoons ground cumin
½ cup minced fresh cilantro
1 tablespoon lime juice, plus extra for seasoning
Ingredients
1 pound (2½ cups) dried black beans, picked over and rinsed
1 smoked ham hock (12 ounces), rinsed
Salt and pepper
2 bay leaves
¼ teaspoon baking soda
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 ½ teaspoons ground cumin
½ cup minced fresh cilantro
1 tablespoon lime juice, plus extra for seasoning
Ingredients
1 pound (2½ cups) dried black beans, picked over and rinsed
1 smoked ham hock (12 ounces), rinsed
Salt and pepper
2 bay leaves
¼ teaspoon baking soda
2 tablespoons extra-virgin olive oil
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
6 garlic cloves, minced
2 tablespoons minced fresh oregano or 2 teaspoons dried
1 ½ teaspoons ground cumin
½ cup minced fresh cilantro
1 tablespoon lime juice, plus extra for seasoning
Why This Recipe Works
For our take on Cuban black beans, we cooked the beans for an extended period of time in a solution of baking soda, salt, and water. This moderately alkaline environment sped up the deterioration of each bean's pectin-rich exterior, leading to softer, creamier beans more quickly. Taking advantage of the extended cooking time, we decided to throw in a ham hock, which broke down beautifully over the 20-plus hours of cooking. The rendered fat gave body to the cooking liquid and smokiness and shine to the beans. To finish the dish, we mashed some of the beans with bean cooking liquid and a sofrito of onion and bell pepper. We then stirred this in with the rest of the beans, plenty of lime juice, and the shredded ham hock. These beans are hearty and satisfying and sure to get you through the tough winter months.
Before You Begin
Be sure to double bag the beans to protect against seam failure. For more about sous vide cooking, refer to our sous vide guide.
Instructions
- Using sous vide circulator, bring water to 194°F/90°C in 7-quart container.
- Combine 5 cups water, beans, ham hock, 1 teaspoon salt, bay leaves, and baking soda in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Place bag in second 1-gallon zipper-lock freezer bag and seal. Gently lower bag into prepared water bath until beans are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook for at least 20 hours or up to 24 hours.
- Drain beans, reserving 1½ cups cooking liquid; discard bay leaves. Transfer ham hock to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard fat, skin, and bones.
- Heat oil in Dutch oven over medium heat until shimmering. Add onion, bell pepper, and ¼ teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. Stir in garlic, oregano, and cumin and cook until fragrant, about 1 minute. Reduce heat to low, add reserved cooking liquid and one-third of beans, and mash with potato masher until mostly smooth. Stir in remaining beans, shredded ham hock, cilantro, and lime juice. Season with salt, pepper, and extra lime juice to taste. Serve.
- Beans can be refrigerated for up to 3 days. To serve, bring to a simmer in medium saucepan or heat in microwave for 2 minutes, stirring halfway.
to make ahead
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