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Cuban Black Beans


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.

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Rate this recipe 4.3/5 (23 Votes)
Cuban Black Beans 1 Picture


  • 1 lb dried black beans
  • 1 green bell pepper, chopped
  • 10 cups water
  • 2/3 cup olive oil
  • 1 large onion, minced
  • 1 green bell pepper, minced
  • 4 garlic cloves, pounded
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 bay leaf
  • 2 tablespoons vinegar
  • 2 tablespoons wine
  • 2 tablespoons olive oil


Servings 1
Preparation time 15mins
Cooking time 162mins
Adapted from


Step 1

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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