Emilia's Cuban Black Beans

Emilia's Cuban Black Beans

10
Coleman Bell 2

"My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, I found they all missed one very important ingredient for authenticity -- PORK! This recipe takes a while to cook, and I have also used a slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!"

Ingredients 4 h 15 m {{adjustedServings}} servings 230 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 11.8 g
  • 24%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
  2. Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.
Tips & Tricks
All about Green Beans

Thick or thin, whole or French cut, raw or cooked, green beans are the best side.

How to Make Braised Black Lentils

See how to make black lentils braised in chicken stock.

Footnotes

  • Cook's Note
  • After Step 1, you can place the beans into a slow cooker and cook on High setting for 2 hours, or Low setting for 3 hours. Finish the recipe as written, adding olives and cilantro, uncovering the slow cooker if necessary, and sprinkling with parsley.
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Reviews 10

  1. 18 Ratings

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Coleman Bell
5/3/2010

I sometimes add a packet of Sazon Goya con Azafran to this recipe if it is seeming a little lifeless. It is a nice switch up from the basic recipe. Additionally, a shot of powdered garlic or onion is often added.

Magesse
6/15/2010

This recipe is fantastic & authentic. I agree that Pork is an absolute necessity for Cuban Black Beans. I'll often use a smoked pork foot. If folks want more spice, it's easy to add. I wouldn't rate this recipe down for that. It's nice to have a slow cooker option for us working woman.

Laura
11/9/2010

I thought this recipe was quite flavorful. I cut the serving size to 4 as I was only cooking 1 cup of dried beans. I also hot soaked the beans first (boil 3-4 minutes then let sit in water for 3 hours). Didn't have the annato seeds, and omitted the olives based on personal tastes. Used all dry herbs except the cilantro.