Recipe by Catherine McCann Shelton
"This recipe makes a delicious side dish when paired with yellow rice."
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1 (15.5 ounce) can
black beans, drained
green bell pepper, chopped
sweet onion, chopped
1/2 (12 ounce) can
fresh chopped cilantro, for garnish
Very good! I found that using a little less beer makes it less soupy and more of a side dish. I also added cumin, some cayenne, and red pepper flakes to give it a little more flavor.
Sofrito is the key to Cuban cooking! This recipe starts out right...Onion,garlic, sauteed in Olive oil is a must!No beer in Cuban beans-instead add cumin,1-2 bay leaves, salt(!!!), pepper, "bijol" if you can find it at your Latin grocer. All of these are to taste- Cuban style cooking (a pinch here or there- a lo cubano). :)
Did not care for this. Thought it seriously lacked in flavor. I am a huge fan of Cuban food and this did not taste like those black beans found in Cuban restaurants.
Good bean recipe. I made it as described except with Yuengling and doubled everything and my family liked it. If making it for myself I would have added some jalapenos or anchos.
This is an excellent quick recipe for black bean soup. I omit the beer just b'cuz I don't like it. Also, I'd saute 1/4 to 1/2 lb. chopped bacon in the pan first, remove the bacon, & saute the veggies in the drippings. This adds an authentic flavor to the recipe.
This was very good...the flavor was GREAT!!!!! I didnt have the right kind of pepper so I used red pepper flakes and it was wonderful. Parts were a little dry but will surel make this recipe again. I will try not to cook it so long next time. I left it in the crockpot for 9 hours.
Good stuff. I used Sam Addams a pretty heavy beer and it turned out great!!
We thought these were really good. They were a bit bland when done cooking, but once I added some salt, they were perfect. I liked that they were simmered in beer, which gave the beans a nice flavor. I cut back on the beer, as suggested by another reviewer, but I ended up adding in the full amount. I let them simmer over low heat, uncovered, and they thickened up nicely. When ready to serve, I drizzled them with a bit of jalapeno olive oil, for an extra kick. These beans would be really good with cumin, chili powder, or chipotle powder added, or even cooked with some diced jalapeño. I will be making these again, with some variations here and there.
* Percent Daily Values are based on a 2,000 calorie diet.
Cuban-Style Black Beans
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 43
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