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
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
Reviews
OH, the aroma is so "delicious"! I decided to cook this recipe in the slow cooker to serve within the next few days. I soaked the beans overnight, rinsed and drained them and placed them in a slow cooker. I added three chopped peppers (tri-color), and two onions. I added two bay leaves. I didn't have a small can of tomato puree so I placed a can of diced tomatoes, the garlic, the oil, the sherry, and some chicken bullion to a blender along with an addition of 2 teaspoons of cumin and some hot pepper for additional spice. I blended this with 1.5 cups of water. Poured this liquid into the slow cooker and mixed to combine all. I set it on high and placed a piece of tinfoil on top of the bean mixture before putting on the lid. I cooked it for 6 hours. The flavor is fantastic, and it's definitely a keeper.
Awesome dish! I serve this with the Pork Roast Cubano recipe from this site and a side dish of rice.
So good!
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
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!
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.
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.
It tasted excellent and I didn't change a thing. Very good recipe and most delicious outcome.
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!)
You have to try this delicious recipe!