Black Beans

READY IN: 27hrs
Recipe by cocinera

Cuban style.

Top Review by Ma Field

The best black beans I've ever eaten! I'm making these again - and SOON! Soaking it with the pepper must have made it more subtle, because it was the perfect amount of flavor. I made these in the crock pot because I was away for part of the day, then finished them off on the stove so the broth got pretty thick. Leftovers went into an enchilada dish with some chicken. I can't wait to make them again soon so I can freeze some. I am so glad I found this recipe. I may never buy canned black beans again!! Made for PAC 2008

Ingredients Nutrition


  1. Rinse beans.
  2. In a large pot, soak beans overnight in water with baking soda, oregano, cumin and green pepper.
  3. The next day, add onion, garlic, olive oil, cider vinegar, sherry and salt to the water and cook on medium-low heat for about 3 hours or until the beans are very tender and liquid is reduced and somewhat thickened.
  4. Make sure liquid in pot does not entirely boil away.
  5. To prevent beans from burning, add more water when necessary.

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