Cuban Black Beans Recipe
Cuban Black Beans Recipe photo by Taste of Home

Cuban Black Beans Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
MAKES: 9 servings

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

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.

Directions

  1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  2. 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.
  3. 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.
Originally published as Cuban Black Beans in Taste of Home February/March 2011, p74

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.

Reviews for Cuban Black Beans

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 27, 2012

"So good!"

MY REVIEW
Reviewed Oct. 18, 2011

"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"

MY REVIEW
Reviewed May. 18, 2011

"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!"

MY REVIEW
Reviewed Feb. 28, 2011

"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."

MY REVIEW
Reviewed Feb. 26, 2011

"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."

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