Rating: 4.5 stars 4.3
191 Ratings
  • 5 star values: 112
  • 4 star values: 55
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 4

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.

Recipe Summary

prep:
15 mins
cook:
1 hr 30 mins
additional:
8 hrs
total:
9 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.

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  • Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.

  • 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

290 calories; protein 13.8g; carbohydrates 44g; fat 7.8g; sodium 760.3mg. Full Nutrition
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