Cuban Black Beans I

Cuban Black Beans I

70

"Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread."
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Ingredients

13 h 50 m servings 296 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 296 kcal
  • 15%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, soak beans in water to cover overnight.
  2. Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  3. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.

Reviews

70
  1. 89 Ratings

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Most helpful positive review

We make theis recipe frequently. One trick I have learned regarding beans is that if I forget to soak them overnight, that covering them with boiling water and then letting them sit for an hour...

Most helpful critical review

Vinegar is optional and is really only used in some regions of Cuba. My family also does not use chile peppers. Cuban cooking does not normally use hot spices. Instead the key is to use g...

Vinegar is optional and is really only used in some regions of Cuba. My family also does not use chile peppers. Cuban cooking does not normally use hot spices. Instead the key is to use g...

We make theis recipe frequently. One trick I have learned regarding beans is that if I forget to soak them overnight, that covering them with boiling water and then letting them sit for an hour...

Since it was just the two of us, I wanted to make a smaller portion using canned black beans. I actually weighed one can of beans and while it was a 15-1/2 oz. can, it weighed just 8 ozs., whic...

In all honesty, I did not make this recipe. However, I am Cuban (as in FROM Cuba), and I will swear on a Bible that NO CUBAN EVER has used green chiles in their frijoles negros (black beans). Wh...

Quite a nice recipe, although I agree with the other comments about the vinegar. It'd probably be best to use half the amount given, as it is a touch overpowering (although it is a nice flavour...

I made this for a party to go with cuban pork. A huge hit, there were no beans left, many went back for seconds. I probably added a bit more cumin and oregano than called for, and I substitued ...

I tried this two ways, both with excellent results. First, I tried as directed, but without the vinegar (the vinegar seemed to be an issue in other reviews of this recipe). This was went very we...

I boiled my black beans in my crock pot for 3 hours, then rinsed and drained and added them to a pot with ingrediance. I didn't add the hot peppers and I used one tablespoon of cumin for a stro...

Excellent recipe! Subtract one of the chile peppers or leave them out completely to make it even more authentic.