Total Time
2hrs 42mins
Prep 15 mins
Cook 2 hrs 27 mins

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

Ingredients Nutrition

Directions

  1. Wash beans.
  2. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
  3. **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
  4. Cook until soft about 45 minutes.
  5. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
  6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
  7. Add dry seasonings to the pot.
  8. Cover and boil 1 hour.
  9. Add vinegar and wine.
  10. Cover and simmer 1 hour.
  11. If broth is too watery, uncover and cook until it thickens.
  12. Just before serving stir in the olive oil.

Reviews

Most Helpful

I've made these multiple times, once with no changes, and the other times, I reduce the olive oil to 1/4 cup and reduce salt to 2 teaspoons, for lower fat and sodium. It tastes just as good with these adjustments. Thanks for sharing this recipe!!

Miss Jay March 17, 2010

I have tried several Cuban Black Bean recipes and this was by far the best! It got rave reviews at home and an empty bowl at a potluck. I like to rate recipes for themselves without changes, but just as an FYI, I did use a red bell pepper and half the oil, and they were still incredible!

Diana A. February 12, 2013

Delicious. I've never had Cuban Black Beans, but these were great. I added chopped carrots, and skipped the wine. The vinegar was great - I tried it before and after - definitely better after. It rounds out the flavor with slightly sweet notes, and brings out the other flavors. I added salt until it tasted right, but it was definitely less than 4 Tbs. (maybe 1-2 tsp). Wonderful served as a vegetarian meal, with some rice. Also very good wrapped in a tortilla.

Doc Mom August 15, 2010

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