Black Beans

Black Beans

Ivis 0

"Black bean stew to serve with rice and your desired meat dish. Makes large servings."

Ingredients 1 d 1 h 15 m {{adjustedServings}} servings 158 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 784 mg
  • 31%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
  2. When beans are tender, stir in wine, vinegar, and olive oil.
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  • Editor's Note:
  • If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.
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Reviews 46

  1. 60 Ratings


I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put them in the crock pot for 4-8 hours and let them cook. They always come out just right! Sometimes I omit the wine, vinegar and bellpeppers (just a personal preference, but it's okay w/them). The beans have a "mexi-type" flavor. I didn't have a problem with "tough" beans...but if you are skeptical, leave the salt out! **UPDATE**: I've made this recipe MANY times now and I truly appreciate this recipe! I've used it to cook beans for several other recipes on this site that require "canned beans" as well as fresh. The beans freeze nicely for later use. This is a great BASIC recipe that allows you to add as many or as few extras to it and it's still good. You can even use balsamic vinegar instead of distilled vinegar. The best part is that this is SO healthy! It has no additives or preservatives (you can barely find that these days)and it cost pennies to make!! One crockpot of these beans can make a few different meals! ENJOY


Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was marginal.


tasted almost like my aunt china's cuban black beans ( morros ). almost. would have benefitted from some tomato sauce and recao ( cilantro ) to really warm the cuban soul. still, it wasn't that bad at all.