Classic Cuban-Style Black Beans

1.Heat the olive oil in a medium saucepan over medium heat for 2 minutes until shimmering.

2.Add the diced onion and sauté for 6 to 8 minutes, stirring frequently, until the onion is soft and translucent but not browned.

3.Stir in the minced garlic, cumin, oregano, and smoked paprika; cook for 60 seconds until the spices are highly fragrant and the garlic is softened.

4.Add the tomato paste and drained diced tomatoes, stirring constantly for 3 minutes to lightly caramelize the paste and integrate the flavors.

5.Pour in the black beans with their canning liquid, the vegetable broth, sugar, vinegar, and the bay leaf.

6.Bring the mixture to a gentle boil, then immediately reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally to prevent the bottom from scorching.

7.Once the liquid has reduced and thickened into a glossy sauce, use the back of a wooden spoon to crush a small portion of the beans against the side of the pot to achieve a creamier consistency.

8.Remove and discard the bay leaf, season with salt and pepper to taste, and garnish with fresh cilantro before serving hot.