New this month
Get the Allrecipes magazine

Cuban Black Beans II

"A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time."
Added to shopping list. Go to shopping list.

Ingredients

9 h 45 m servings 290 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
  2. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
  3. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Nutrition Facts


Per Serving: 290 calories; 7.8 g fat; 44 g carbohydrates; 13.8 g protein; 0 mg cholesterol; 760 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 136
  1. 181 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great black beans! Very easy to make, and smells up the house nicely. I would use a little less pepper next time - was a tad too spicy for me. Make ahead - these were SO much better the next da...

Most helpful critical review

First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans of beans and only 4 c. of water, and it was still way too watery. I had to simmer it forever to even...

Most helpful
Most positive
Least positive
Newest

Great black beans! Very easy to make, and smells up the house nicely. I would use a little less pepper next time - was a tad too spicy for me. Make ahead - these were SO much better the next da...

totally worth five stars, and i don't usually like black beans! But my boyfriend wanted to try some because we have been doing weight training and black beans have so much fiber without the load...

First off: this recipe does NOT work as written with canned beans. I used three 15-oz. cans of beans and only 4 c. of water, and it was still way too watery. I had to simmer it forever to even...

These beans were a perfect side to Tinga poblana de pollo. They have just a hint of sweetness and complemented the spicy chicken dish beautifully. I made them a day ahead because I think that b...

Very good. Based on other reviews & what I ate a cuban restaurant, I left out the tomato paste and sugar. Even my picky 7 year old liked them. I'm not a fan of green bell peppers, but they blend...

I'm not a picky person. These don't taste like the black beans I had all the time when I lived in Miami. These are very sweet, which I don't like when it comes to black beans. I don't like th...

These beans were tasty, but definately not "Cuban". No bonafide Cuban would ever put tomato sauce/paste in their beans. I added a large bay leaf, some cumin, used red wine vinegar instead of w...

This is totally awesome!! I warmed some up at the office one day. The aroma made EVERYONE request a copy of the recipe!! We've had it over rice, with fresh bread, over pasta...even my 5-year ...

Good basic recipe, definitely not spicy enough for my family. If I make again, would have to add some chili powder, hot peppers, hot sauce, etc.