Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cuban Black Beans 4.0 (27) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 45 mins Yield: 7 cups Trying to work meatless meals into your routine? A pot of hearty, healthy beans makes a satisfying dish -- and leftovers for tomorrow. Use them in Black-Bean Burgers with Pickled Onions or Cheesy Tortillas with Black-Bean Puree. Ingredients 1 tablespoon extra-virgin olive oil 1 yellow onion, diced medium 2 celery stalks, diced medium 2 garlic cloves, smashed and peeled 2 carrots, cut into ¼-inch rounds 1 ¼ teaspoons ground cumin Coarse salt and ground pepper 1 pound dried black beans, soaked according to package instructions and drained 1 dried bay leaf 1 small bunch cilantro, stems and leaves separated, stems tied together with kitchen twine and leaves reserved Directions In a large Dutch oven or other heavy pot, heat oil over medium. Add onion, celery, and garlic and cook until onion is softened, about 6 minutes. Add carrots and cumin and cook until fragrant, 1 minute; season with salt and pepper. Add black beans, 8 cups water, bay leaf, and cilantro stems and bring to a boil over high. Reduce heat and simmer until beans are tender and liquid is slightly thickened, adding more water to cover if needed, about 1 1/2 hours. Season with salt and pepper. Remove bay leaf and cilantro stems before serving. Cook's Notes Dinner TonightServe with cilantro, tomato, and rice for a meal that's good for you -- and your budget.LeftoversTo store, refrigerate, up to 5 days, or freeze, up to 6 months; you'll need 4 cups beans for each of the following recipes.Bean Bonanza! More Ideas For Your Big Batch- Lightly mash and thin with broth to make a soup.- Puree with canned chipotle chiles and use as a dip for chips or a spicy spread on a grilled-chicken sandwich.- Top crisp lettuce or shredded cabbage salads with warmed beans.- Stir some beans and salsa into scrambled eggs.- Spoon beans and sour cream on a baked potato. Print