Search thousands of recipes reviewed by home cooks like you.

Cuban Black Beans I

Cuban Black Beans I

  • Prep

  • Cook

  • Ready In

Dick

Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, soak beans in water to cover overnight.
  2. Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  3. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

ADUENAS
162
4/10/2003

Vinegar is optional and is really only used in some regions of Cuba. My family also does not use chile peppers. Cuban cooking does not normally use hot spices. Instead the key is to use garlic and salt to your tastes....beans are great the next day so I tend to make them the day before I need them. The flavor seems to concentrate. Additionally, I like to boil the beans and in a separate pan, I sweat the onions, oil and other spices and add the pre-cooked items to the beans -- I think it improves the flavor.

ANNTOTUSEK
92
10/6/2003

We make theis recipe frequently. One trick I have learned regarding beans is that if I forget to soak them overnight, that covering them with boiling water and then letting them sit for an hour gets them to about the right state.

naples34102
68
1/20/2009

Since it was just the two of us, I wanted to make a smaller portion using canned black beans. I actually weighed one can of beans and while it was a 15-1/2 oz. can, it weighed just 8 ozs., which was perfect to scale this recipe down to half. I sauteed the vegetables in butter first (used jalapeno for the hot green chile pepper called for), then added the drained and rinsed beans, the seasonings, and 1 cup of chicken stock. I was too chicken to use the full amount of balsamic vinegar called for, so for this half recipe I added only 1 T., half the amount called for. I simmered it all, uncovered, until most of the stock was absorbed. This was just delicious and pretty on the plate. Hubby said he hates black beans, but he likes these since this wasn't as spicy or hot as some black bean recipes are. This was the perfect accompaniment to our Cuban meal of Sea Bass Cuban Style, Saffron Rice and Jicama Salad with Cilantro and Lime, all recipes from this site.