Black Beans with Sazón
Prep Time: 8 hours, 20 minutes | Cook Time: 1 hour, 10 minutes | Total Time: 9 hours, 30 minutes | Serves: 6 – 8
Sazón is a Latin spice blend, full of flavor (coriander, cumin, turmeric, and oregano), and perfect for bringing black beans to life. In most Cuban restaurants that my family has visited, black beans are not overly seasoned. However, from my home kitchen, I enjoy a fully-seasoned bowl of black beans and rice. Who’s with me?
I am collaborating with The Spice and Tea Exchange in Blowing Rock, NC. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. You are encouraged to smell and taste. The teas, spices, salts, sugars, etc., are fresh! You’ll be satisfied with your purchase, because you were able to “test” before buying. The area in North Carolina is beautiful, so stick around to tour the attractions and enjoy the local faves.
The recipe card contains instructions for cooking the black beans on the stovetop. The Notes contain other cooking methods if you need them.
I choose to soak my black beans, even though I know some people say it’s not necessary. I had one bad experience. I suppose the beans were old and simply would not soften. Therefore, I soak every time. It is no work, just a planning issue, no harder than opening and draining 4 cans of black beans. Place the beans in a medium bowl. Pick out and discard any rocks and add enough water to cover by about 3”. Place in the refrigerator before leaving for work in the morning, or even the night before; it’s okay if they soak for more than 8 hours. Or, just follow the “quick soak” method on the package an hour before fully cooking. Simple.
I love The Spice and Tea Exchange’s Sazón packet. It’s salt-free so I’m in control of the sodium in my dish, and there is no MSG, which happens to be the first ingredient in the brand with the orange box. You know the one I’m referring to. If you can get your hands on one of The S&T Exchange’s Sazon Spice Blends, I don’t think you’ll be disappointed.
Enjoy!
Black Beans with Sazón
Ingredients
- 1 pound dried black beans
- Filtered water, for soaking and cooking
- 1 tablespoon neutral oil (avocado, canola, etc.)
- 1 white onion, diced (approx. 1 cup)
- 1 medium green bell pepper, seeded and diced (approx. 1 cup)
- 1 - 2 hot chile peppers, (jalapeno/serrano), seeded and diced, optional
- Kosher salt, to taste
- Freshly-cracked black pepper, to taste
- 1 tablespoon plus 1 teaspoon Sazón The Spice and Tea Exchange, see Notes
- 1 tablespoon BADIA "Complete Seasoning", see Notes
- 2 heaping tablespoons garlic, minced
- Crushed Red Pepper Flake, optional, The Spice and Tea Exchange
- 1 dried bay leaf, see Notes
- 2 tablespoons white distilled vinegar, see Notes
- 1/4 cup cilantro, chopped
- Hot, cooked, white, long-grain rice, 6 - 8 servings
- Hot sauce, for serving, optional
Instructions
- Place the beans in a medium bowl and pick out and discard any small rocks. Cover the beans by 3” of water and soak the beans overnight, at least 8 hours, in the refrigerator. Or, follow the instructions on the bean’s package for a “quick soak.”
- Drain the black beans, rinse, and set aside.
- In a 5-quart Dutch oven or saucepot, heat the oil over medium heat. Once hot, add the onion, green pepper, and hot pepper if using. Season with salt and pepper. Cook, stirring often, until the vegetables are softened, approximately 5 to 8 minutes.
- Add the Sazon, Complete Seasoning, garlic and crushed red pepper if using. Stir for 1 minute to allow the seasonings to become fragrant. Turn the heat down if the garlic is beginning to burn.
- Add the beans, 6 cups of water, and bay leaf. Stir. Taste for seasoning and add as needed.
- Place the lid slightly ajar on the pot. Cook over a low, gentle simmer for 50 minutes to 1 hour and 10 minutes. Check the beans for doneness at 50 minutes. The beans should be tender, but not mushy. Cook for longer time if necessary. Continue to cook and check the beans every 10 minutes until desired doneness.
- Discard the bay leaf. Add the vinegar. Taste for seasoning and adjust as desired.
- Serve the Black Beans with cilantro and hot, cooked, white rice.
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