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Cuban Black Beans II
SUBMITTED BY:
momtoellis
PHOTO BY:
cookin'mama
"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."
RECIPE RATING:
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(62)
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PREP TIME
15 Min
COOK TIME
1 Hr 30 Min
READY IN
9 Hrs 45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon black pepper
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DIRECTIONS
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
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REVIEWS
Reviewed on Jan. 27, 2006 by
KRANEY
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KRANEY
Jan. 27, 2006
Great black beans! Very easy to make, and smells up the house nicely. I would use a little less pepper next time - was a tad too spicy for me. Make ahead - these were SO much better the next day. Thanks for the recipe!
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21 users found this review helpful
Great black beans! Very easy to make, and smells up the house nicely. I would use a little...
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Reviewed on Jan. 7, 2004 by HAGANRD
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HAGANRD
Jan. 7, 2004
First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans of beans and only 4 c. of water, and it was still way too watery. I had to simmer it forever to even get it close to not looking like soup. Now, perhaps this isn't the case when you use regular beans, and/or perhaps this is how soupy it's supposed to be. Regardless, next time I'll use at the most 2 c. of water, if not less. Also, this could use a few more spices; I increased the black pepper and added cayenne pepper.
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9 users found this review helpful
First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans...
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Reviewed on Aug. 12, 2006 by
Nicole
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Nicole
Aug. 12, 2006
I'm not a picky person. These don't taste like the black beans I had all the time when I lived in Miami. These are very sweet, which I don't like when it comes to black beans. I don't like throwing food away, so I'm going to add hot sausage to it and hope that makes the taste better. 8/12/06 - UPDATE: I crumbled up some Jimmy Dean Hot sausage, browned it, and added it to these beans. WOW. huge difference in taste. It was actually good after that.
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8 users found this review helpful
I'm not a picky person. These don't taste like the black beans I had all the time when I...
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Reviewed on Feb. 19, 2004 by
LIFTINGHANDS
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LIFTINGHANDS
Feb. 19, 2004
totally worth five stars, and i don't usually like black beans! But my boyfriend wanted to try some because we have been doing weight training and black beans have so much fiber without the load of carbs in bread. we both don't like peppers or pimentos, so i just left them out, and i used canned beans instead of dry. The trick to canned beans is to pick the low-sodium variety with the most spices already in it. (More flavorful beans, the usual is salt sugar and dehydrated onion, but if you can find canned beans with more than that they're even better!) I used two cans, drained, and DIDN'T ADD THE 5 CUPS OF WATER!!!! this is very important, as a few reviers have mentioned their beans came out watery. The water is to soak the dry beans in, and then to be drained off. If you need some extra liquid while cooking the beans, add a little chicken broth. (Or vegetable if you're vegetarian) :) It turned out -so- good, i'll be making them often! Thanks :)
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7 users found this review helpful
totally worth five stars, and i don't usually like black beans! But my boyfriend wanted to try...
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Reviewed on Jul. 17, 2003 by MAMAJAZZ
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MAMAJAZZ
Jul. 17, 2003
This is totally awesome!! I warmed some up at the office one day. The aroma made EVERYONE request a copy of the recipe!! We've had it over rice, with fresh bread, over pasta...even my 5-year old loved it! Scrump-dilly!
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7 users found this review helpful
This is totally awesome!! I warmed some up at the office one day. The aroma made EVERYONE...
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Reviewed on Nov. 5, 2006 by
DV2
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DV2
Nov. 5, 2006
Very good. Based on other reviews & what I ate a cuban restaurant, I left out the tomato paste and sugar. Even my picky 7 year old liked them. I'm not a fan of green bell peppers, but they blend well once cooked in this recipe. Different than our normal black beans & rice with cumin/cilantro from Allrecipes.
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6 users found this review helpful
Very good. Based on other reviews & what I ate a cuban restaurant, I left out the tomato paste...
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Reviewed on Apr. 27, 2006 by
CLOUDSSUNRAIN
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CLOUDSSUNRAIN
Apr. 27, 2006
Thanks for the great recipe! This was pretty easy to make and very cheap as well. Everything I needed was found easily at the Mexican grocery three blocks away, which saved me a trip to the supermarket. I may make it again in the future with some spicy sausage and omitting some of the oil to compensate. I didn't have a problem with the vinegar making the beans hard because I soaked the beans for about 18 hours. However, the beans were tender but not as smooth as they would be if I had used canned beans, so I will probably stir in the vinegar toward the end of cooking next time.
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6 users found this review helpful
Thanks for the great recipe! This was pretty easy to make and very cheap as well. Everything...
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Reviewed on Apr. 23, 2005 by DUKENMAGGIE
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DUKENMAGGIE
Apr. 23, 2005
We love this recipe. The smell is intoxicating while its cooking. My husband and I have made ourselves sick because we couldn't stop eating it one night. As far as modifications, I have never actually added the pimentos, we never have them. Sometimes I'll sub with roasted red pepper, but I usually don't worry about it. I also cook this in a pressure cooker for about 25 minutes. We never have added the toppings, and we like it on brown rice. Thanks for a great recipe.
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6 users found this review helpful
We love this recipe. The smell is intoxicating while its cooking. My husband and I have made...
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Reviewed on Sep. 28, 2003 by LADOUGLASS
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LADOUGLASS
Sep. 28, 2003
These were the tastiest black beans I have ever tried! I highly recommend them. I topped them with shredded mozzarella.
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5 users found this review helpful
These were the tastiest black beans I have ever tried! I highly recommend them. I topped...
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Reviewed on Jul. 17, 2003 by Julie
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Julie
Jul. 17, 2003
Good basic recipe, definitely not spicy enough for my family. If I make again, would have to add some chili powder, hot peppers, hot sauce, etc.
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5 users found this review helpful
Good basic recipe, definitely not spicy enough for my family. If I make again, would have to...