Recipes Cuisine Latin American Caribbean Cuban Black Beans 4.0 (95) 74 Reviews 4 Photos Serve these flavorful black beans over rice, as a sauce for pasta, or with a good loaf of bread. Recipe by Richard Tebaldi Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 20 mins Cook Time: 1 hrs 30 mins Additional Time: 8 hrs Total Time: 9 hrs 50 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 pound black beans, washed 1 onion, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 2 bay leaves 1 ½ teaspoons paprika 1 ½ teaspoons ground cumin 1 tablespoon dried oregano 2 minced hot green chile peppers 3 cloves garlic, minced ¼ cup balsamic vinegar salt to taste ground black pepper to taste Directions In a large bowl, cover beans in water and soak overnight. Rinse beans and transfer to a large stock pot. Add onion, red and green bell peppers, bay leaves, paprika, cumin, oregano, chile peppers, and enough water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours. Test beans for tenderness; when tender add garlic and balsamic vinegar. Season to taste with salt and pepper. I Made It Print Nutrition Facts (per serving) 296 Calories 2g Fat 56g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 296 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 2% Sodium 11mg 0% Total Carbohydrate 56g 20% Dietary Fiber 13g 48% Total Sugars 6g Protein 18g Vitamin C 80mg 402% Calcium 127mg 10% Iron 5mg 28% Potassium 1326mg 28% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved