Cuban Black Beans II

Cuban Black Beans II

123

"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."

Ingredients

9 h 45 m {{adjustedServings}} servings 290 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 15%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 760 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
  2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
  3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
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Reviews

123
  1. 166 Ratings

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Great black beans! Very easy to make, and smells up the house nicely. I would use a little less pepper next time - was a tad too spicy for me. Make ahead - these were SO much better the next da...

totally worth five stars, and i don't usually like black beans! But my boyfriend wanted to try some because we have been doing weight training and black beans have so much fiber without the load...

First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans of beans and only 4 c. of water, and it was still way too watery. I had to simmer it forever to even...