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Cuban-Style Black Beans

Cuban-Style Black Beans

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Catherine McCann Shelton

This recipe makes a delicious side dish when paired with yellow rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Heat the oil in a skillet over medium heat; cook the garlic in the oil 15 seconds. Stir in the onion and green pepper; cook and stir 10 minutes. Pour in the black beans and beer; simmer until thick, about 15 minutes; garnish with cilantro.
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Reviews

maya
71
4/6/2009

Sofrito is the key to Cuban cooking! This recipe starts out right...Onion,garlic, sauteed in Olive oil is a must!No beer in Cuban beans-instead add cumin,1-2 bay leaves, salt(!!!), pepper, "bijol" if you can find it at your Latin grocer. All of these are to taste- Cuban style cooking (a pinch here or there- a lo cubano). :)

love2cook
20
2/16/2008

Did not care for this. Thought it seriously lacked in flavor. I am a huge fan of Cuban food and this did not taste like those black beans found in Cuban restaurants.

Shralp
10
3/3/2009

Good bean recipe. I made it as described except with Yuengling and doubled everything and my family liked it. If making it for myself I would have added some jalapenos or anchos.