Reviewed: Nov. 26, 2009

Love this recipe! I've made it twice and both times I've emailed it to friends or family because I liked it so much. We ate it topped with cheese in tortillas. One variation - I skipped the chile peppers so it wouldn't be spicy for the kids, then we spiced up the adult portions with green tabasco sauce - the flavour of the sauce blends great with the other ingredients.

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Amy

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Reviewed: Nov. 21, 2009

Sorry, unbelievably bland.

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Mary

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Reviewed: Oct. 29, 2009

I havent tried this recipe as of yet. My dad came from cuba and he would do this alot. but he would add his little touch. like he never used paprika and green chile pepper, the two ingredient he did use when the beans were done. ten minutes before end of cooking he would add 3 table spoon of mashed potatoes flakes to make it thick a bit and 1 tsp of sugar. i know its sounds weird but it was good. another helpful hint if you used dried beans you can soaked them over nite (drain) or boil for about 10 mins let soak for an hour. or better yet if you have a pressure cooker dont need to do the above. just rinse and remove bits of rocks that sometimes comes in bag. in pressure cooker less cooking time about 45 min.

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CUBIMEX

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Reviewed: May 19, 2009

A really healthy, cheap,filling and TASTY dish. I used 3 cans of drained beans and simmered it for around 25 min. After that time, the vinegar wasn't overpowering

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honey chile

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Absolutely no flavor. I'm thinking I did something wrong too cause the beans were hard.

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Kris10

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Reviewed: Jan. 17, 2009

Since it was just the two of us, I wanted to make a smaller portion using canned black beans. I actually weighed one can of beans and while it was a 15-1/2 oz. can, it weighed just 8 ozs., which was perfect to scale this recipe down to half. I sauteed the vegetables in butter first (used jalapeno for the hot green chile pepper called for), then added the drained and rinsed beans, the seasonings, and 1 cup of chicken stock. I was too chicken to use the full amount of balsamic vinegar called for, so for this half recipe I added only 1 T., half the amount called for. I simmered it all, uncovered, until most of the stock was absorbed. This was just delicious and pretty on the plate. Hubby said he hates black beans, but he likes these since this wasn't as spicy or hot as some black bean recipes are. This was the perfect accompaniment to our Cuban meal of Sea Bass Cuban Style, Saffron Rice and Jicama Salad with Cilantro and Lime, all recipes from this site.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 13, 2009

FANTASTIC!

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meow i am a cat

Home Town: Tampa, Florida, USA

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Reviewed: Nov. 5, 2008

These were excellent!!my cuban boyfriend really liked them.will definetely make them again

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Anya

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 14, 2008

I found this recipe too vinegary and with too many chopped peppers. Also no need to bother with dried beans. I use Goya black beans- I saute the onions & one slice of green pepper in a bit of olive oil & then I add the garlic, bay leaf, cumin, S&P to taste, bit of vinegar and bit of brown sugar to balance out the flavor, and the sauteing brings out all the flavors and they blend better. THEN I add all that to the pot of beans and simmer. When you taste the cumin and garlic, that's Cuban,mmmm.

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Teresa

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Sep. 21, 2008

I used Goya black beans in a can instead. This recipe is amazing! My boyfriend who hated black beans slurped his bowl with this recipe. I omitted the chiles though. The balsamic vinegar gave it that BAM! I'm doing South Beach diet and would recommend this to anyone who is eating on a healthy tip.

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Miss Hotness

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 18, 2008

Very tasty - I cooked the beans by themselves until they were tender. I lightly sauteed the vegetables in a little olive oil, and then added them and the seasonings - all but the balsamic vinegar and the salt. I increased the temperature to medium low and allowed the beans to cook down for about 15 minutes. At that point, I added about 1T of salt and 2T of balsamic vinegar. I served it with grilled pork tenderloin, sour cream, tomatoes, and tortillas. A very satisfying meal.

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Amy T.

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Ketchikan, Alaska, USA

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Reviewed: Jul. 1, 2008

WOW!! That was wonderful!! This is my family's new favorite. Even my pork-hating son absolutely loved this one and asked for seconds (but it was already gone!). We will enjoy this one often. Thank you so much!

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KAT

Cooking Level: Expert

Living In: Zanesville, Ohio, USA

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Reviewed: Jun. 29, 2008

I made this for a party to go with cuban pork. A huge hit, there were no beans left, many went back for seconds. I probably added a bit more cumin and oregano than called for, and I substitued about 1 tsp of cayenne for the green hot peppers. Reading other reviews, if you substitute white vinegar for balsamic it will be sour, balsamic vinegar has a richness and sweetness to it that white vinegar has none of. I think adding the garlic, raw, at the end made it more flavorful too. Great stuff!

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NickiKalis

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Reviewed: Mar. 21, 2008

Black beans aren't that easy to get in Australia so I substituted canned borlotti beans, which worked well. I only added 1 tbsp of balsamic vinegar plus one tsp on dark brown sugar and that seemed to balance out the slight bitterness.

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DocB

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Reviewed: Feb. 13, 2008

I thought they were bland.

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DawnD

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Reviewed: Dec. 3, 2006

Excellent recipe! Jack sautes the veggies before adding to beans.

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FLOWEROFTHESUN28

Cooking Level: Intermediate

Home Town: Dwight, Kansas, USA

Living In: Tupelo, Mississippi, USA

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Reviewed: Jun. 10, 2006

This recipe is full of flavor. I have made this recipe as a side dish and as a filling for black bean burritos.

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Julie in AL

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Reviewed: May 29, 2006

Considering the ingredients in this, it was surprisingly bland! We had company over, and when I cleared the table, I noticed that everone's plate still had most of their portion left.

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MITCHB2

Home Town: Warren, Ohio, USA

Living In: Sterling, Illinois, USA

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Reviewed: Apr. 15, 2006

My grandma has been making the exact same recipe for years!!!! I tried my hand a few weeks ago, and it turned out yummy! The only difference is we use white vinegar when cooking and then pour a bit of pickled bell pepper vinegar on top!

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POETEANGEL

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Reviewed: Nov. 17, 2005

I tried this two ways, both with excellent results. First, I tried as directed, but without the vinegar (the vinegar seemed to be an issue in other reviews of this recipe). This was went very well over basmati rice. Second, I fried the onion and bell peppers in extra virgin olive oil, added the garlic and spices (I left out the vinegar and hot chile peppers because I didn't have the peppers at the time), then I added a large can of black beans (after straining off the liquid in the can). This turned out to be a great base for huevos rancheros--put the beans over a corn tortilla, and top with a fried egg and salsa--yum!

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Eat Soup

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Cuban Black Beans I

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