Emilia's Cuban Black Beans

Emilia's Cuban Black Beans

10 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    3 h 55 m
  • Ready In

    4 h 15 m
Coleman Bell
Recipe by  Coleman Bell

“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!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  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.

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Reviews (10)

Rate This Recipe
Coleman Bell
19

Coleman Bell

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
13

Magesse

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
10

Laura

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 230 cal
  • 12%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 31.1 g
  • 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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