Cuban Black Beans Recipe

Name: Cuban Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. water; 6 oz. dry black beans (about 1 c.); 1 small green bell pepper, chopped; 1 small onion, sliced; 1 clove garlic, finely chopped; 1 Tbsp. olive or vegetable oil; dash of pepper; 1 bay leaf; 3/4 tsp. crushed dried oregano leaves; 1/2 tsp. ground cumin; 1/2 tsp. salt; 2 c. hot cooked rice

Servings: persons

2 c. water
6 oz. dry black beans (about 1 c.)
1 small green bell pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 Tbsp. olive or vegetable oil
dash of pepper
1 bay leaf
3/4 tsp. crushed dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. salt
2 c. hot cooked rice

1
If desired, can soak beans in brandy overnight instead of water.
2
Next day, heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
3
Remove from heat; cover and let stand 1 hour.
4
Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
5
Add enough water to cover beans, if necessary.
6
Heat to boiling; reduce heat.
7
Stir in bay leaf, oregano, cumin, salt and pepper.
8
Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
9
Remove bay leaf.
10
Serve over rice.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 2 c. water, 6 oz. dry black beans (about 1 c.), 1 small green bell pepper, chopped, 1 small onion, sliced, and more.

Yes, Cuban Black Beans falls under the General 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.

Cuban Black Beans

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