READY IN 4+ hrs

Emilia's Cuban Black Beans

Read Reviews (10)

"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!" — Coleman Bell

Directions

In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.

Kitchen-Friendly View

PREP 20 mins
COOK 3 hrs 55 mins
READY IN 4 hrs 15 mins

Footnotes

Cook's Note
After Step 1, you can place the beans into a slow cooker and cook on High setting for 2 hours, or Low setting for 3 hours. Finish the recipe as written, adding olives and cilantro, uncovering the slow cooker if necessary, and sprinkling with parsley.
Annatto seeds have a bright color, an exotic and interesting flavor, and they influence many different world cuisines.

Reviews More Reviews

Most Helpful Positive Review

May 03, 2010

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.

—Coleman Bell

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Most Helpful Critical Review

Mar 11, 2010

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.

—cher6555

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17 Ratings

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Jun 15, 2010

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.

—Magesse

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Nov 09, 2010

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.

—Laura

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May 20, 2011

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.

—ddposh

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Mar 24, 2011

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!!!

—Luke Marie

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Jan 05, 2011

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.

—amd

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Jan 23, 2012

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!

—kyla

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Nutrition

Calories
230 kcal
12%

Carbohydrates
31.1 g
10%

Cholesterol
8 mg
3%

Fat
7.2 g
11%

Fiber
7.7 g
31%

Protein
11.8 g
24%

Sodium
373 mg
15%

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

Nutritional Information

Emilia's Cuban Black Beans

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 230
Calories from Fat: 65

% Daily Value *
Total Fat 7.2g 11 %
** Saturated Fat 2.1g 10 %
** Cholesterol 8mg 3 %
Sodium 373mg 15 %
** Potassium 778mg 22 %
Total Carbohydrates 31.1g 10 %
** Dietary Fiber 7.7g 31 %
Protein 11.8g 24 %
** Sugars 1.6g
** Vitamin A 10 %
** Vitamin C 15 %
** Calcium 10 %
** Iron 34 %
** Thiamin 46 %
** Niacin 28 %
** Vitamin B6 12 %
** Magnesium 32 %
** Folate 117 %

* 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.