Emilia's Cuban Black Beans

Emilia's Cuban Black Beans

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!"


4 h 15 m servings 230 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


  • 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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  1. 18 Ratings


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 o...

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 woul...

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...

I love black beans & I thought the concept of this dish was interesting. I followed the directions exactly. It was a very bland dish. I added some hot sauce which helped. I am not going add this...

I love this recipe however, altered it a little. I include a jalapeƱo with the onion and omit the olives, parsley and achiote seeds. We love heat in the south so I also add hot sauce. Even my bo...

Bland and I added Goyan Sazon packet, and used all the fresh ingredients. Something definetly got lost in the sauce. I added so much fresh salsa to kick it up I lost all of what little flavor ...

I made this recipe as is because I wanted the 'Cuban' flavor. This was not a huge hit with the family. They grinned and bore it. Everybody thought it was too spicy. So, with the left overs I pou...

Pretty good, but needed some tweaking to please my preferences. Had to add more garlic. Don't care for pimento-stuffed olives so I omitted them. Added some diced tomato and red bell pepper. ...

such a flavorful dish! i made a simplified and smaller version of this recipe without the meat and achiote seeds. used dried herbs instead of fresh, and balsamic vinegar in lieu of lime juice,...