These were fantastic! I used 2 cans of black beans, no water, no tomato paste, but I did use 1/2 can of diced tomatoes. Simmered until they were perfect. Even my kids ate these.

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.

The best beans ever! Had to make some modifications - I used 3 cans of black beans so I reduced the water to 2 cups. I also had to omit the green pepper and pimento because I didn't have them on hand. Reduced simmer time to about an hour! These were wonderful and very versatile - they could be served with many things. The whole family agreed that this will become a staple recipe in our house! By the way, I also reduced the oil to 2 Tbsp. - much healthier and didn't seem to affect the taste or texture.

This recipe is great! I used less oil (about 2 T total), and added a little hot sauce for a kick. I also added about a 1 T each of garlic powder and onion powder. Turned out delicious. My 2 year old ate all of hers and asked for more! Oh, and I only had to simmer it for about an hour, which was a nice surprise because I expected it to take longer.

In all fairness to this recipe, contrary to the previous review, the recipe does not call for canned beans.

This has quickly become an absolute favorite in my house! I made a few changes , mostly based on the ingredients I had in my house. I used three 15 oz cans of black beans, NO water, NO oil (alot of unecessary fat), and one 15 oz can of tomato sauce. I also used balsamic vinegar and added red peppers and frozen corn. YUM! I serve it with fried plantains.

Wonderful flavor and so easy, I planned on using fresh beans but forgot to soak them the night before. I used canned beans and I don't see how they could be any better with fresh, they were delicious.

Muy, muy deliciosa recipe!!! Very different than the usual spice up can of black beans as well as a favorite Cuban restaurant's. My family feasted on this flavor filled dish.

I made these beans for some vegetarian friends we had over for dinner. This was an awesome and easy recipe. The beans came out perfect. My family loves meat, but they have now requested these beans in our dinner rotation

My family loves black beans. I will try this recipe since it looks very basic and similar to the one my mother in law made. Using extra virgin Spanish olive oil is a must to get the correct flavor. Cuban beans are not suppose to be hot, just very garlickly/savory. A tsp of oregano and a bay leaf also works in these beans. Nothing hot or too spicy.

Lacked flavor. This was not the recipe for black beans I was hoping for. It was very watery and bland. I won't be using this recipe again.

This was SO GOOD. I made this for some friends and it was a definite hit. I used 1/2 bell pepper and 1/2 onion instead of whole ones, and by accident I bought a 2oz. jar of pimentos instead of 4oz. and it still came out very flavourful. Not spicy and definitely a little sweet--very tasty! I definitely want to make them again. Oh, and it is good to use either salsa or sour cream as a garnish.

These were good, I expected a bit more flavor, but I can add that next time. Nice & Healthy basic recipe.

Wonderful and easy. I cook the beans for 1 1/2 hours or until soft, then add all the other ingredients and cook for 45 minutes to an hour more. Instead of pimentoes I use chopped green olives. Instead of suger I use Splenda. Thank you for a great recipe!

Pretty good. Didn't have bell peppers and didn't have pimentos, so I omitted them. Used canned beans and turned out fine. Thanks!

My husband and I both loved this recipe. I always forget to soak beans overnight, so I covered the beans with water and brought them almost to a boil, then turned off the heat and let them soak for about 2 hours. Then drained the beans and continued with the recipe. I used only half the oil and only 4 cups of water, added a bit more onion and let it simmer most of the afternoon. Served over quinoa, instead of rice, with a salad made a hearty vegetarian meal. I will definitely add this to my list of "keeper" vegetarian recipes that I'm working into my repertoire.