Cuban Black Beans Recipe

Name: Cuban Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans; 10 cups water; 2 green bell peppers; 1 large onion; 3 garlic cloves; 3 teaspoons oregano; 3 teaspoons salt; pepper; 2 tablespoons apple cider vinegar; 2 tablespoons sugar; 2 tablespoons dry sherry or 2 tablespoons white wine; 2 tablespoons olive oil

Servings: persons

1 lb dried black beans
10 cups water
2 green bell peppers
1 large onion
3 garlic cloves
3 teaspoons oregano
3 teaspoons salt
pepper
2 tablespoons apple cider vinegar
2 tablespoons sugar
2 tablespoons dry sherry or 2 tablespoons white wine
2 tablespoons olive oil

1
Soak beans and 10 cups of water overnight with 1 bell pepper, seeded and halved.
2
The next day, bring that pot to a boil and simmer for 1 hour.
3
While the beans are simmering, chop onion, green pepper and garlic and add to a frying pan with a couple of tablespoons of olive oil.
4
Cook until soft.
5
After beans have cooked for 1 hour, take one cup of beans and liquid, process in blender and add to the pan with softened onion and pepper.
6
Allow it to reduce and then dump it all into the pot with the beans.
7
Add all other ingredients and cook until the beans are soft and they are the consistency of runny oatmeal.

394

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 12 ingredients. The key ingredients include: 1 lb dried black beans, 10 cups water, 2 green bell peppers, 1 large onion, 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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