Low-Fat Cuban Black Beans

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READY IN: 30mins
Recipe by Chef Christine

From Health Latin Cooking. The secret to low-fat is to use Canadian Bacon because it's lean and to drain the beans and use chicken stock for flavor without all the sodium. Enjoy.

Ingredients Nutrition


  1. Heat the oil or lard in a large nonstick skillet over medium heat. Add the bellpeppers, onions, scallions, bacon, garlic, cilantro, cumin, oregano, and bay leaf. Cook for 5 minures or until the vegetables are soft but not brown.
  2. Stir in the beans and wine. Bring to a boil over high heat. Stir in the sugar and 1 1/2 cups of the stock or broth. Reduce the heat to medium and simmer for 5 minutes. Remove bay leaf.
  3. Puree one-quarter of the bean mixture in a blender. Stir the puree into the simmering beans.
  4. Simmer for 2 minutes more, or until thick but still soupy. If the bean mixture is too thick add, more stock or broth. Season w/ salt and pepper.

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