Best Cuban Black Beans

    (180)
    10 hours

    A Cuban neighbour made these every week. Wonderful! As she would, serve these beans over a bowl of steaming rice, then garnish with salsa, soured cream and grated cheese. Or keep it vegan and don't garnish with any dairy products - still great! Use tinned beans if you're short on time.


    168 people made this

    Ingredients
    Serves: 8 

    • 500g dried black beans, washed
    • 4 tablespoons olive oil
    • 1 large onion, chopped
    • 1 green pepper, chopped
    • 6 cloves garlic, peeled and minced
    • 1.2L water
    • 170g tomato puree
    • 1/3 (290g) jar roasted red peppers, drained
    • 1 tablespoon vinegar
    • 2 teaspoons salt
    • 1 teaspoon sugar
    • 1 teaspoon black pepper

    Method
    Prep:20min  ›  Cook:1hr40min  ›  Extra time:8hr soaking  ›  Ready in:10hr 

    1. Place beans in a large saucepan with enough water to cover and soak 8 hours, or overnight; drain.
    2. Heat oil in a medium saucepan over medium heat and saute onion, green pepper and garlic until tender.
    3. Into the onion mixture, stir the drained beans, water, tomato puree, red peppers and vinegar. Season with salt, sugar and pepper. Bring to the boil. Cover, reduce heat and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
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    Reviews & ratings
    Average global rating:
    (180)

    Reviews in English (135)

    by
    86

    Great black beans! Very easy to make, and smells up the house nicely. I would use a little less pepper next time - was a tad too spicy for me. Make ahead - these were SO much better the next day. Thanks for the recipe!  -  29 Mar 2002  (Review from Allrecipes US | Canada)

    by
    83

    totally worth five stars, and i don't usually like black beans! But my boyfriend wanted to try some because we have been doing weight training and black beans have so much fiber without the load of carbs in bread. we both don't like peppers or pimentos, so i just left them out, and i used canned beans instead of dry. The trick to canned beans is to pick the low-sodium variety with the most spices already in it. (More flavorful beans, the usual is salt sugar and dehydrated onion, but if you can find canned beans with more than that they're even better!) I used two cans, drained, and DIDN'T ADD THE 5 CUPS OF WATER!!!! this is very important, as a few reviers have mentioned their beans came out watery. The water is to soak the dry beans in, and then to be drained off. If you need some extra liquid while cooking the beans, add a little chicken broth. (Or vegetable if you're vegetarian) It turned out -so- good, i'll be making them often! Thanks  -  17 Jul 2003  (Review from Allrecipes US | Canada)

    by
    66

    First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans of beans and only 4 c. of water, and it was still way too watery. I had to simmer it forever to even get it close to not looking like soup. Now, perhaps this isn't the case when you use regular beans, and/or perhaps this is how soupy it's supposed to be. Regardless, next time I'll use at the most 2 c. of water, if not less. Also, this could use a few more spices; I increased the black pepper and added cayenne pepper.  -  06 Apr 2003  (Review from Allrecipes US | Canada)

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