Reviewed: Sep. 28, 2009

Very good! Used dried beans & the texture is much better. Cooked for about 2 hours & used a bit less sugar & sliced a jalapeno to put in it. Great for burritos with some cheese for healthy low carb work meal (using low carb or high fiber tortillas.

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MG

Home Town: Pacifica, California, USA

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Reviewed: Sep. 4, 2009

Very good. I used half the recipe and cooked for 1 1/2 hours. It was still hard so next time I'll cook for longer. Only modification I made was to use tomato sauce and not tomato paste because I had an open can of sauce already. Served with "Cuban Ropa Vieja."

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 21, 2009

Oh lordy this was good! I used canned beans, undrained and served over rice. My fiance loved it! It's going in my file! I added a bit more garlic, cayenne, and onion just to suit our taste better.

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SugarBear303

Cooking Level: Intermediate

Home Town: Port Townsend, Washington, USA

Living In: Edmonds, Washington, USA

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Reviewed: Jul. 5, 2009

I didn't find this recipe until my beans were almost cooked. Due to scarce ingredients, I didn't add pimentos and used two chopped small brown onions and 1/2 red bell pepper instead of a green pepper. Delicious on corn tortillas with chopped lettuce and sour cream.

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Zedar

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Reviewed: Jun. 9, 2009

Worked well with canned beans and 3 cups of water.

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Chef Boy R Keith

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Apr. 3, 2009

If you use canned beans, don't add that much water. 1 cup at the most or non at all - depending on how long you cook the dish. you need 5 cups of water if you cook fresh beans as they need to get soft. It also could use some more spices, but other than that this is pretty good.

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Sylwia

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Reviewed: Feb. 21, 2009

easy and good! Used slow cooker

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karina

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

With all the back and forth over the addition of water to the recipe I honestly wasn't very comfortable with it. Most reviews seemed to indicate the water should be left out and that it was possibly only meant for soaking the beans and left in the recipe by mistake. Others said there was no need for the water, but I should add some broth. I dropped the water but did use a can of chicken broth, however the whole time I was wondering if I was making a mistake in not cooking the beans first. I don't see how canned beans could be substituted for raw(soaked) beans when canned beans are cleary fully cooked. In the end, the beans came out ok, but even after cooking longer than instructed the beans were tougher than they should be. I told myself, and the other eaters(heh) that it was just the way black beans were eaten. Anyway, the beans were rather easy to make and they were really good over rice. If I make these again I might try some canned beans to see the difference in texture.

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Laserwolf

Cooking Level: Beginning

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jan. 14, 2009

very salty, but that's the way my boyfriend likes them. he LOVED these beans. and i thought they were great as well.

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jenhatan

Home Town: Quincy, Massachusetts, USA

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Reviewed: Dec. 28, 2008

I believe that lady that made these beans every wednesday was Mexican but nt Cuban . We do not make our Black beans with sugar, pimentos or tomatoe sauce. Nor, do we serve them with sour cream and cheese heeped on top...That sounds very Tex Mex...soryy!!

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lorirose

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Reviewed: Nov. 5, 2008

Decent recipe, but NOT Cuban style. Cuban black beans are very simply seasoned and served over hot white rice--maybe with some chopped onions/cilantro/parsley but never with salsa, cheese and sour cream! This sounds more like a Mexican style way of serving beans!

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WhoDeygal

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Reviewed: Sep. 25, 2008

Although I didn't have the means to make these exact, they were delicious! I would not take out the paste as others suggested. It is part of the uniquness of this recipe. Also, if you are a huge garlic fan like me, add extra! Thanks for the recipe!

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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Jul. 21, 2008

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.

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Corrine

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Bonner Springs, Kansas, USA

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Reviewed: 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.

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 14, 2008

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.

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StaceyE

Cooking Level: Intermediate

Home Town: Fair Haven, New Jersey, USA

Living In: Danville, Virginia, USA

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Reviewed: May 28, 2008

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.

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jennbnsf

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: May 18, 2008

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

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Darla

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Reviewed: Apr. 29, 2008

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.

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Erica

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

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.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 8, 2008

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.

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SELAHBABY

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Living In: Compton, California, USA

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Cuban Black Beans II

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