Cuban Black Beans

    1 hour 50 min

    Try this hearty and fragrant combination of black beans, spices, a splash of balsamic vinegar and vegetables. Great with plain rice or even on a jacket potato.

    127 people made this

    Serves: 6 

    • 1 (500g) pack dried black turtle beans, washed
    • 1 onion, chopped
    • 1 red pepper, chopped
    • 1 green pepper, chopped
    • 2 bay leaves
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1 tablespoon dried oregano
    • 2 minced green or Scotch bonnet chillies
    • 3 cloves garlic, minced
    • 4 tablespoons balsamic vinegar
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. In a large bowl, soak beans in water to cover overnight.
    2. Rinse beans, and transfer to a large stockpot. Add onion, peppers, bay leaves, paprika, cumin, oregano and chillies, 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. Season with salt and pepper to taste.


    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you want to save some time, use tinned black beans instead of dried.

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