Black beans

Black beans

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About this recipe: Black beans are cooked with onion, green pepper and garlic, seasoned with bay leaves, salt, cumin and oregano. White wine and vinegar give these beans a nice little bite.


Serves: 12 

  • 400g dry black beans, soaked overnight
  • 1L cold water, or as needed
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 5 cloves garlic, chopped
  • 2 bay leaves
  • 1 tablespoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 120ml white cooking wine
  • 60ml distilled white vinegar
  • 60ml olive oil

Prep:15min  ›  Cook:1hr  ›  Extra time:1day  ›  Ready in:1day1hr15min 

  1. In a medium stockpot, combine soaked beans (see Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to the 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.


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

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