Menu Enter a recipe name, ingredient, keyword...

Cuban Black Beans


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 2 1/2 cup black beans, dried
  • 9 cup water
  • 1 1/2 cup onion, chopped
  • 1 1/2 cup green bell pepper, chopped
  • 3 clove garlic, crushed
  • 1 tsp salt
  • 1/2 tsp black peppercorns
  • 2 tbsp olive oil (to saute)
  • 1 tsp dry oregano
  • 1 tsp ground cumin
  • 1 bay leaf
  • 3 tbsp vinegar
  • 3/4 cup dry spanish wine
  • 2 tsp sugar
  • 2 tbsp olive oil, to drizzle after



Step 1

Cover dry beans with water and let stand overnight. Drain and discard water.

Place beans in 6 quart saucepan with water and olive oil. Bring beans to a boil, reduce to low, cover and cook til tender, 1 hour.

Chop onion and pepper. Mash garlic, salt and peppercorns. Saute onion and pepper in oil until translucent. Add crushed garlic and sautee another 1-2 minutes. Add the cooked beans, oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15-20 minutes, stirring occassionally.

Remove the bay leaf. Mash 1 cup of beans and return to pot (if you like thicker consistency, mash and extra cup or two of beans. A blender, or immersion blender, do this very well for you.)

Add additional salt and pepper to taste. Stir in sugar. Drizzle a couple of tbsp olive oil over the beans. Cover pot, remove from heat and let stand 10 minutes.

Garnish with cilantro and white onion.


You'll also love

Review this recipe

Black Bean and Mango Salsa Black Bean Taco Soup