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Cuban Black Beans

This hearty side dish starts with 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

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 until tender, 1-1/2 to 2 hours.
  • 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, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.
Nutrition Facts
3/4 cup: 312 calories, 13g fat (2g saturated fat), 0 cholesterol, 214mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 11g protein.

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Reviews

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Average Rating:
  • annrms
    Aug 21, 2016

    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.

  • TheTallEntree
    Jan 20, 2015

    Awesome dish! I serve this with the Pork Roast Cubano recipe from this site and a side dish of rice.

  • s_pants
    Sep 27, 2012

    So good!

  • lesleigh5
    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

  • mzivich
    Jun 29, 2011

    No comment left

  • jersey077
    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!

  • Papa H
    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.

  • aug2295
    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.

  • ksandjs1
    Feb 9, 2011

    No comment left

  • angelrue
    Feb 8, 2011

    No comment left