2 hrs 10 mins
My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two)
My Private Note
Units: US | Metric
- 1Put beans into a pot with 2 cups cold water and bring to a boil.
- 2Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
- 3Bring to a low boil for about 1 hour or until water just barely covers the beans. Check beans for tenderness.
- 4Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
- 5When water is mostly absorbed, check beans for tenderness. They should be soft when pierced with a fork, and there should still be liquid in the pot. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
- 6Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
- 7Add salt and pepper to taste.
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Nutritional Facts for My Cuban Black Beans
Serving Size: 1 (103 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 171.5
- Calories from Fat 40
- Total Fat 4.5 g
- Saturated Fat 1.0 g
- Cholesterol 2.5 mg
- Sodium 35.4 mg
- Total Carbohydrate 24.8 g
- Dietary Fiber 6.0 g
- Sugars 1.3 g
- Protein 8.8 g
The following items or measurements are not included: