Cuban Black Beans II

READY IN: 9hrs 45mins
Recipe by ElizabethKnicely

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.

Top Review by Cadillacgirl

Very good - I halved the recipe with one can of well-rinsed canned black beans. Since my beans were canned, I omitted the salt. To spice them up, next time I will add a fresh diced jalapeno! Made for ZWT 9

Ingredients Nutrition

Directions

  1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, to overnight; drain.
  2. Heat oil in a medium saucepan over medium heat, and sauté 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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