Cuban Black Beans I Recipe

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Most Helpful Positive Review

Oct 06, 2003

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 gets them to about the right state.

—ANNTOTUSEK

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Most Helpful Critical Review

Apr 10, 2003

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 garlic and salt to your tastes....beans are great the next day so I tend to make them the day before I need them. The flavor seems to concentrate. Additionally, I like to boil the beans and in a separate pan, I sweat the onions, oil and other spices and add the pre-cooked items to the beans -- I think it improves the flavor.

—ADUENAS

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85 Ratings

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Jan 20, 2009

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., which was perfect to scale this recipe down to half. I sauteed the vegetables in butter first (used jalapeno for the hot green chile pepper called for), then added the drained and rinsed beans, the seasonings, and 1 cup of chicken stock. I was too chicken to use the full amount of balsamic vinegar called for, so for this half recipe I added only 1 T., half the amount called for. I simmered it all, uncovered, until most of the stock was absorbed. This was just delicious and pretty on the plate. Hubby said he hates black beans, but he likes these since this wasn't as spicy or hot as some black bean recipes are. This was the perfect accompaniment to our Cuban meal of Sea Bass Cuban Style, Saffron Rice and Jicama Salad with Cilantro and Lime, all recipes from this site.

—naples34102

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Jan 22, 2003

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 would also agree with one of the comments made, that sweating the onions and peppers on their own while the beans cook would improve the flavour. Plus, add the spices towards the very end of the bean cooking, as the flavours tend to boil out after such a long time. Still - all said and done, it is a nice way to use black beans, it's dirt cheap, and it can be reheated in all sorts of different ways! Great rolled up in a tortilla with the sour cream!

—MARCO BUONOCORE

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Aug 07, 2008

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 about 1 tsp of cayenne for the green hot peppers. Reading other reviews, if you substitute white vinegar for balsamic it will be sour, balsamic vinegar has a richness and sweetness to it that white vinegar has none of. I think adding the garlic, raw, at the end made it more flavorful too. Great stuff!

—NickiKalis

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Jun 16, 2010

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). While this may be a tasty "black bean" recipe, it is not - under any circumstances - a recipe for "Cuban black beans."

—HolyToledo!

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Nov 17, 2005

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 well over basmati rice. Second, I fried the onion and bell peppers in extra virgin olive oil, added the garlic and spices (I left out the vinegar and hot chile peppers because I didn't have the peppers at the time), then I added a large can of black beans (after straining off the liquid in the can). This turned out to be a great base for huevos rancheros--put the beans over a corn tortilla, and top with a fried egg and salsa--yum!

—The Hyphenated Cook

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May 28, 2003

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 stronger kick. Cooked for another hour. This is one of my hubbies favorite meals. We love this with a Pork roast.

—JENNHALES

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Nutrition

Calories
296 kcal
15%

Carbohydrates
55.5 g
18%

Cholesterol
0 mg
0%

Fat
1.5 g
2%

Fiber
13.4 g
54%

Protein
17.6 g
35%

Sodium
11 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cuban Black Beans I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 296
Calories from Fat: 14

% Daily Value *
Total Fat 1.5g 2 %
** Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 11mg < 1 %
Potassium 1326mg 37 %
Total Carbohydrates 55.5g 18 %
Dietary Fiber 13.4g 54 %
Protein 17.6g 35 %
** Sugars 6g
Vitamin A 25 %
Vitamin C 134 %
Calcium 16 %
Iron 51 %
** Thiamin 74 %
** Niacin 43 %
** Vitamin B6 27 %
** Magnesium 52 %
** Folate 198 %

* 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.