Black Beans

Black Beans

47

"Black bean stew to serve with rice and your desired meat dish. Makes large servings."
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Ingredients

1 d 1 h 15 m servings 158 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 20.3g
  • 7%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 784 mg
  • 31%

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 medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch.
  2. When beans are tender, stir in wine, vinegar, and olive oil.

Footnotes

  • Editor's Note:
  • If you don't have time to soak the black beans overnight, use the quick-soak method: bring beans and water to a boil. Turn off heat and allow to stand for 1 hour before proceeding with recipe.

Reviews

47
  1. 62 Ratings

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Most helpful positive review

I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put the...

Most helpful critical review

Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was margin...

I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put the...

Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was margin...

tasted almost like my aunt china's cuban black beans ( morros ). almost. would have benefitted from some tomato sauce and recao ( cilantro ) to really warm the cuban soul. still, it wasn't that...

This recipe calls for dried beans soaked for all night... I always use dried beans but use a quick soak method. This would eliminate the salt making the beans "tough". The quick soak is simply: ...

I thought this was a good recipe. I made a few alterations. I used 1 can of Black Beans, drained, and no salt. I sautéed the onions and green peppers in Olive oil. Then I added everything e...

First of all, I took the easy way out and used canned beans. I sautéed the onions, peppers and garlic in the olive oil, then added the bay leaf and seasonings. I also gave it a good glug of ch...

These beans were delicious until I added the vinegar and wine. Leave those two out and these beans get 5 stars!

I would give this a 4.5 if I could. It was very good but I didn't add the last 3 ingredients: wine, vinegar, and oil.

The taste of this is decent, but Sheepcrk is right--you can't salt it if you use dry beans. This would be fine with canned beans, or adding the spices later, but it takes over five hours of boi...