This Cuban Black Beans recipe is an easy and delicious dish. I make it about once a month. My munchkin is a super slow chewer so I have tried to find other, less chewing needed, sources of protein. Beans have been a hit.

Cuban food tends to have garlic and olive oil in most of its dishes. Although that doesn’t really pertain to a Cuban breakfast

On the side, I am a 1st generation Cuban-American, so this recipe has been shared and put together by the best!

Ingredients for Cuban Black Beans

There is a printable recipe at the bottom of this post.

  • 1 lb of dried black beans
  • 10 cups of cold water
  • 2 green peppers
  • 2/3 cups of olive oil
  • 1 large onion
  • 4 garlic cloves
  • 4 teaspoons of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of oregano
  • 1 bay leaf
  • 2 tablespoons of sugar
  • 2 tablespoons of vinegar
  • 2 tablespoons of dry white wine

Instructions

  1. Rinse beans in tap water. Place rinsed bean in large pot with the 10 cups of cold water. Quarter 1 green pepper and place in pot.
  2. Soak overnight.
  3. In the same pot, bring water to a slow boil. Allow to cook for 45 minutes to soften the beans. Pour olive oil in a warmed fry pan.
  4. Saute diced onion, minced garlic and remaining chopped green pepper.
  5. Take about 1 cup of black beans and pour into fry pan. Mash the beans well. Pour mashed bean mixture back into the pot.
  6. Add salt, pepper, oregano, bay leaf and sugar. Allow to simmer for approximately 1 hour. Add vinegar and wine and continue to simmer at a low heat for at least 1 more hour.
  7. If beans are very watery, keep pot uncovered.

Enjoy!

I serve it with a bit of rice. Many like to squeeze a bit of lemon atop the beans before eating. I like to, my husband doesn’t.

Products you might find handy when making the Cuban Black Beans:

  • A heavy pot that’s large enough to soak, then cook the beans.
  • Love the look of the white rice above? I used a small ramekin bowl.
  • And of course some Cuban tunes! Heart of a Legend   by Chico O’Farrill, my father’s primo-hermano (1st cousin,) is a great compilation of Afro-Cuban jazz. 

Celebrate Hispanic culture with a variety of different recipes – not just tacos. Do you have a favorite Hispanic recipe? 

    

Cuban Black Beans Recipe

Yield 8

An easy and delicious dish!

Find more great recipes at smartypantsmama.com!

Ingredients

  • 1 lb of dried black beans
  • 10 cups of cold water
  • 2 green peppers
  • 2/3 cups of olive oil
  • 1 large onion
  • 4 garlic cloves
  • 4 teaspoons of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of oregano
  • 1 bay leaf
  • 2 tablespoons of sugar
  • 2 tablespoons of vinegar
  • 2 tablespoons of dry white wine

Instructions

  1. Rinse beans in tap water. Place rinsed bean in large pot with the 10 cups of cold water. Quarter 1 green pepper and place in pot. Soak overnight.
  2. In the same pot, bring water to a slow boil. Allow to cook for 45 minutes to soften the beans. Pour olive oil in a warmed fry pan.
  3. Saute diced onion, minced garlic and remaining chopped green pepper.
  4. Take about 1 cup of black beans and pour into fry pan. Mash the beans well. Pour mashed bean mixture back into the pot.
  5. Add salt, pepper, oregano, bay leaf and sugar. Allow to simmer for approximately 1 hour. Add vinegar and wine and continue to simmer at a low heat for at least 1 more hour.
  6. If beans are very watery, keep pot uncovered. Enjoy!

Notes

I serve it with a bit of rice. Many like to squeeze a bit of lemon atop the beans before eating. I like to, my husband doesn't.

Here are some more yummy recipes with beans – try them and let me know what you think!

Share:

14 comments

Leave a reply

Your email address will not be published. Required fields are marked *