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Cuban Black Beans

 Cuban Black Beans
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
9 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours

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

  • Rinse and sort beans; soak 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,

2 of 2

Cuban Black Beans (continued)

Nutritional Facts: 13 g fat (2 g saturated fat), 0 cholesterol, 214 mg sodium, 38 g carbohydrate, 8 g fiber, 11 g protein.