Black Cuban Beans Recipe

Name: Black Cuban Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. black dry beans; 2 green peppers; 1 large size onion; 4 cloves garlic; 1 bay leaf; 4 chicken broth cubes; 1 tsp. sugar; 1 fresh tomato; 1 tsp. vinegar (apple cider); 1 c. olive oil; green olives (optional)

Servings: persons

1 lb. black dry beans
2 green peppers
1 large size onion
4 cloves garlic
1 bay leaf
4 chicken broth cubes
1 tsp. sugar
1 fresh tomato
1 tsp. vinegar (apple cider)
1 c. olive oil
green olives (optional)

1
Soak beans in their double amount of water overnight; rinse well before.
2
In a pressure cooker, put 1/2 cup of the olive oil. Cut green peppers, onion and garlic in large pieces and at medium heat, saute with bay leaf and finely cut tomato.
3
When tender, put the beans with the same water they have been soaked in plus about 4 cups more water into pressure cooker and cook for 1/2 hour. Uncover and let simmer at medium heat for 1/2 hour, smashing with spoon a few of the beans to help thicken the sauce.
4
When proper thickness is achieved, remove from heat and mix the sugar, vinegar and rest of olive oil into the sauce.
5
They even taste better the next day.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. black dry beans, 2 green peppers, 1 large size onion, 4 cloves garlic, and more.

Yes, Black Cuban Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Cuban Beans

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