Cuban Black Beans

It has been a long, long time since I had real Cuban black beans. The last time was in Tampa, and I remember it like yesterday. Tasty, tender (but not mushy) beans in a broth that is a little thicker than a traditional soup. I was in a real Cuban restaurant somewhere in the city. It’s been so long ago that I don’t recall the name or even where it was. But I definitely remember the beans. Sometimes the memory of a really good meal stays with you for the rest of your life. Food memories are some of the strongest you have.

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.

Cuban Black Beans

Everything about these beans is fantastic. The house smelled terrific while they cooked slowly on the stovetop. Every bowl was a bowl of bean happiness. Really.

I like to use my good ole trusty Dutch oven to make these beans and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my slow-cooked lima beans.

Cuban Black Beans
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5 from 1 vote

Cuban Black Beans

These Cuban black beans are just like the great beans I enjoyed over 20 years ago. They are so good that they could easily be enjoyed as a meal by themselves.
Course Side
Cuisine Cuban
Keyword beans, Cuban
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Servings 12
Calories 287kcal

Ingredients

Instructions

The night before

  • Rinse the beans and add to a large pot.
  • Add enough water to cover the beans by an inch and let soak overnight.

The next day

  • Add one onion, quartered.
  • Add one pepper, quartered.
  • Add 4 cloves garlic, minced
  • Add 3 bay leaves.
  • Add 1 teaspoon of salt and 1 teaspoon pepper.
  • Add 1 1/2 tablespoons of oil.
  • Add 1 teaspoon of cumin.
  • Add enough water to again cover the beans by an inch.
  • Bring to a boil and let boil for 5 minutes.
  • Reduce to a simmer and let simmer for 2 1/2 hours or until the beans are longer hard but aren’t mushy, checking the water level on occasion.
  • Remove the now almost dissolved vegetables to a blender or food processor and puree until a thick paste forms. Add back to the pot and stir.
  • Add the remaining bay leaves and season with salt and pepper to taste. Continue simmering.
  • Add 1/4 cup of olive oil to a large saute pan over medium-high heat.
  • Add the remaining onion (chopped) and bell pepper (also chopped) and cook until starting to soften.
  • Add the remaining 4 cloves of garlic (minced) and remaining 1 teaspoon of cumin. Stir and cook for 1 minute.
  • Add the vinegar and salt and pepper to taste. Stir. Remove from heat and then add to the pot of beans.
  • Continue simmering the beans for 1 to 1 1/2 hours. The beans should be tender and the broth should be thick.

Nutrition

Calories: 287kcal | Carbohydrates: 54g | Protein: 17g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1258mg | Fiber: 13g | Sugar: 5g | Vitamin A: 128IU | Vitamin C: 25mg | Calcium: 118mg | Iron: 5mg

Nutritional values are approximate.

Barley and Black Bean Salad

This barley and black bean salad is a nice, healthy salad. It makes for a great side or salad to take to lunch.

Barley and Black Bean Salad

Served cold, this salad is great to take to work for lunch (according to my wife!).

Also try my barley and snap pea salad.

Barley and Black Bean Salad
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4 from 1 vote

Barley and Black Bean Salad

This barley and black bean salad is a nice, healthy salad. It makes for a great side or salad to take to lunch.
Course Side
Cuisine American
Keyword bean salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 270kcal

Ingredients

Instructions

  • Cook barley according to package instructions but do not add salt. Drain and rinse. Let cool.
  • Combine remaining ingredients in a bowl. Add in barley and stir. Serve.

Nutrition

Calories: 270kcal | Carbohydrates: 48g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 492mg | Potassium: 561mg | Fiber: 12g | Sugar: 3g | Vitamin A: 527IU | Vitamin C: 33mg | Calcium: 111mg | Iron: 3mg

Nutritional values are approximate.