Cuban Black Beans II Recipe - Allrecipes.com
Cuban Black Beans II Recipe
  • READY IN ABOUT 10 hrs

Cuban Black Beans II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
  2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
  3. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 30 mins
  • READY IN 9 hrs 45 mins
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Jan 07, 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.

 

160 Ratings

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 :)

 
Jun 17, 2008

These beans were a perfect side to Tinga poblana de pollo. They have just a hint of sweetness and complemented the spicy chicken dish beautifully. I made them a day ahead because I think that beans, like chili, always taste better the next day. For those who had issues using canned beans, dried beans are healthier, tastier, and have a much better texture than canned. You do not need to soak overnight. Boil the beans in water for two minutes and then let them sit for one hour. Drain, rinse, and continue on with the recipe. I will use these as a vegetarian filling for tortillas, as well as a side.

 
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.

 
Nov 05, 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.

 
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!

 
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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Nutrition

  • Calories
  • 290 kcal
  • 15%
  • Carbohydrates
  • 44 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 10.5 g
  • 42%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 760 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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