Cuban Black Beans

READY IN: 2hrs 42mins
Recipe by Engrossed

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.

Top Review by Miss Jay

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!!

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.

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