Black Beans

Black Beans

47

"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
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Nutrition

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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Directions

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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.

Footnotes

  • 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

47
  1. 62 Ratings

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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 the...

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 margin...

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...