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Cuban Black Beans Recipe

Cuban Black Beans Recipe photo by Taste of Home

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This hearty side dish starts with a sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor.—Nena Linares, Los Angeles, California

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Cuban Black Beans Recipe

Prep: 20 min. + soaking Cook: 1-3/4 hours

Yield: 9 Servings

20 105 125

Ingredients

2 cups dried black beans, rinsed
1 bay leaf
3 medium green peppers, chopped
2 medium onions, chopped
1/2 cup olive oil
6 garlic cloves, minced
1 can (15 ounces) tomato puree
1/2 cup sherry or chicken broth
2 tablespoons sugar
3/4 teaspoon salt

Directions

Soak beans according to package directions. Drain and rinse beans, discarding liquid. Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until tender.
Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain beans; discard bay leaf. Stir beans into tomato mixture. Yield: 9 servings.

Nutritional Facts 3/4 cup equals 312 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 214 mg sodium, 38 g carbohydrate, 8 g fiber, 11 g protein.

Originally published as Cuban Black Beans in Taste of Home February/March 2011, p74

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Reviews for Cuban Black Beans

Cuban Black Beans

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(1-8) of 8 reviews

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Reviewed on Sep. 27, 2012 by s_pants

So good!

Reviewed on Oct. 18, 2011 by lesleigh5

Never tasted anything like this! The sherry gives it a very unique flavor. I also add 2 tsp. cumin, 2 tsp. ground red pepper & 1 tsp. salt. -Lesleigh Baden

Reviewed on May. 18, 2011 by jersey077

This is a new favorite. I used canned black beans and added the bay leaf to the other ingredients and they cooked. I also added aprx. 1 cup cubed ham and served them over rice. Awesome!

Reviewed on Feb. 28, 2011 by Papa H

This was excellent. I did add a ham hock and 2 cloves of garlic to the simmering beans and added a chopped jalepeno to the tomato mixture. Still needs a little more heat, but awesome tasting and quite filling.

Reviewed on Feb. 26, 2011 by aug2295

Delicious! I had some canned black beans in my pantry and decided to make this to pair with pork chops and yellow rice and what a wonderful flavor! Even my husband, who doesn't care for black beans, loved it.

Reviewed on Feb. 04, 2011 by khdstephens

It tasted excellent and I didn't change a thing. Very good recipe and most delicious outcome.

Reviewed on Feb. 03, 2011 by northview5

We LOVED this recipe! We needed supper in a hurry, so used two 16 oz cans of black beans instead of dried beans. (Drained and rinsed them, placed in pot, covered with water and added the bay leaf. Simmered this while chopping and sauteing vegies.) Also added 1 lb of ground beef. It was SOOO good over rice! (Don't expect Mexican - this is Cuban and it's wonderful!)