Recipe by Coleman Bell
"My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, I found they all missed one very important ingredient for authenticity -- PORK! This recipe takes a while to cook, and I have also used a slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!"
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achiote (annatto) seeds
yellow onion, diced
minced garlic, or to taste
chopped fresh parsley
dried black beans, picked over and rinsed
chopped fresh oregano
kosher salt to taste
ground black pepper
large pimento-stuffed Spanish green olives, sliced
chopped fresh cilantro
chopped fresh parsley, or as desired
I sometimes add a packet of Sazon Goya con Azafran to this recipe if it is seeming a little lifeless. It is a nice switch up from the basic recipe. Additionally, a shot of powdered garlic or onion is often added.
I love black beans & I thought the concept of this dish was interesting. I followed the directions exactly. It was a very bland dish. I added some hot sauce which helped. I am not going add this to my recipe box. Sorry.
This recipe is fantastic & authentic. I agree that Pork is an absolute necessity for Cuban Black Beans. I'll often use a smoked pork foot. If folks want more spice, it's easy to add. I wouldn't rate this recipe down for that. It's nice to have a slow cooker option for us working woman.
I thought this recipe was quite flavorful. I cut the serving size to 4 as I was only cooking 1 cup of dried beans. I also hot soaked the beans first (boil 3-4 minutes then let sit in water for 3 hours). Didn't have the annato seeds, and omitted the olives based on personal tastes. Used all dry herbs except the cilantro.
Bland and I added Goyan Sazon packet, and used all the fresh ingredients. Something definetly got lost in the sauce. I added so much fresh salsa to kick it up I lost all of what little flavor was there. Too much liquid even though I followed the recipe exactly.
I made this recipe as is because I wanted the 'Cuban' flavor. This was not a huge hit with the family. They grinned and bore it. Everybody thought it was too spicy. So, with the left overs I poured some condensed milk over the dish and then grated some sharp cheese to top it off. The milk cut the spice down and the cheese . . . well, cheese makes everything better!!!
such a flavorful dish! i made a simplified and smaller version of this recipe without the meat and achiote seeds. used dried herbs instead of fresh, and balsamic vinegar in lieu of lime juice, and added a a tsp of liquid smoke. the beans cooked down to a rich black sauce. soooo good and sooo easy.
I love this recipe however, altered it a little. I include a jalapeño with the onion and omit the olives, parsley and achiote seeds. We love heat in the south so I also add hot sauce. Even my boyfriend who doesn't care for beans loves this recipe. I serve them with yellow rice and homemade pico (diced tomatoes and onions with garlic and cilantro in lime juice) topped with sour cream. yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Emilia's Cuban Black Beans
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 65
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