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Cuban Black Beans II

Cuban Black Beans II

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    9 h 45 m
momtoellis

momtoellis

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.

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Nutrition

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  • 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

Directions

  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

KRANEY
84

KRANEY

1/27/2006

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 day. Thanks for the recipe!

bhappe
75

bhappe

2/19/2004

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 of carbs in bread. we both don't like peppers or pimentos, so i just left them out, and i used canned beans instead of dry. The trick to canned beans is to pick the low-sodium variety with the most spices already in it. (More flavorful beans, the usual is salt sugar and dehydrated onion, but if you can find canned beans with more than that they're even better!) I used two cans, drained, and DIDN'T ADD THE 5 CUPS OF WATER!!!! this is very important, as a few reviers have mentioned their beans came out watery. The water is to soak the dry beans in, and then to be drained off. If you need some extra liquid while cooking the beans, add a little chicken broth. (Or vegetable if you're vegetarian) :) It turned out -so- good, i'll be making them often! Thanks :)

HAGANRD
59

HAGANRD

1/7/2004

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 get it close to not looking like soup. Now, perhaps this isn't the case when you use regular beans, and/or perhaps this is how soupy it's supposed to be. Regardless, next time I'll use at the most 2 c. of water, if not less. Also, this could use a few more spices; I increased the black pepper and added cayenne pepper.

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