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!!
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!
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.
These are so, so delicious. The oldest recipes are sometimes the best, right? I added more water to mine, because I like mine more soupy. My husband likes them thicker, so I add less water when I make these for him. I also added a little bit of Cumin, I love the flavor of cumin with black beans. I also add small pieces of smoked sausage because my husband likes meat in his beans and it is really good! I serve these beans with Jasmine rice, really good. Thank you for the delicious beans, I make them several times per month!
I love, love, love this recipe. I have made it time and time again. I shared it with some friends, and they asked for the recipe, and now they make them as well. I did make a few alterations, I reduced the salt, added carrot and omited the sugar and most of the olive oil. Served over cilantro lime rice, fab fab fab!! It is my go to recipe for black beans.
Every now and then I like to flex my cooking muscle and do something considered old a new way. Adding sugar to beans in Cajun country is nothing new, so I was okay with that, but the addition of vinegar and/or wine to beans is unique. In my neck of the woods, it's more fashionable to drink the wine and vinegar is...ummm well, maybe used in salads. Adding the acidics most certainly produces a more complex flavor for the humble bean resulting in a mighty fine dish. Oh, my cooking muscle thanks you, too.
This was my first time to ever cook a pot of beans. I was scared out of my mind but this came out successfully and I'm encouraged to try other beans, perhaps pinto. The only thing I would do differently next time is to buy quality beans, not a store brand. Canned beans are so pricey so I'm happy I can now do them from scratch. Thanks Engrossed! :)
These were excellent. It was labor intensive but most of the time was passive cooking (simmering for an hour, etc.) so I didn't have to be standing over the stove for hours. You definitely must plan ahead for these so I'll still make canned "short cut" beans but this was a great treat.
I don't know what went wrong. I followed the directions meticulously, and after I added my dry seasonings, I covered the pot and left it to boil (actually had it on Med). Imagine my surprise when billows of smoke began pouring out of my pot. Inedibly scorched :(. I had to totally rethink dinner tonight and it's a shame b/c these were smelling so tasty (well, until they burned!)
This was a very tasty black bean recipe! I left out the bell pepper (DH doesn't like) and forgot the olive oil, and next time, would leave out the vinegar/wine step. I wanted to cook them ahead of time, so used a quick soak method for the beans instead of soaking overnight. After soaking, it took about 4 hours to finish them. I reheated in the oven for dinner tonight. I served wtih pork tacos, but I'm sure it would be good served over rice. We have a LOT leftover, so I'm going to throw some in the freezer. thanks for sharing.