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; 1 large onion, chopped; 1 green pepper, chopped; 6 cloves garlic, minced; 1 (4 oz.) jar diced pimento, drained; 1/4 c. olive oil; 5 c. water; 1 (6 oz.) can tomato paste; 1 Tbsp. vinegar; 2 tsp. salt; 1 tsp. sugar

Servings: persons

1 lb. dried black beans
1 large onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
1 (4 oz.) jar diced pimento, drained
1/4 c. olive oil
5 c. water
1 (6 oz.) can tomato paste
1 Tbsp. vinegar
2 tsp. salt
1 tsp. sugar

1
Sort and wash beans.
2
Place in a large Dutch oven or regular soup kettle.
3
Cover with water 2 inches above beans.
4
Let soak 8 hours; drain.
5
Saute onion, green pepper, garlic and pimento in olive oil until tender.
6
Combine beans, vegetables, 5 cups of water and next 4 ingredients; bring to a boil.
7
Cover.
8
Reduce heat and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
9
Serve over hot rice.
10
Garnish with grated cheese, chopped tomatoes, chopped green onions and a dollop of sour cream. Yields about 8 servings.

317

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. dried black beans, 1 large onion, chopped, 1 green pepper, chopped, 6 cloves garlic, minced, 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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