Black Beans

Black bean stew to serve with rice and your desired meat dish. Makes large servings.

Original recipe makes 12 servings


2 cups dry black beans, soaked overnight
1 quart cold water, or as needed
1 onion, chopped
1 green bell pepper, chopped
5 cloves garlic, chopped
2 bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 cup white cooking wine
1/4 cup distilled white vinegar
1/4 cup olive oil

  • PREP

    15 mins

  • COOK

    1 hr


    1 day 1 hr 15 mins


  1. In a medium stockpot, combine soaked beans (see Editor’s Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don’t dry out or scorch.
  2. When beans are tender, stir in wine, vinegar, and olive oil.


Calories: 158 kcal
Carbohydrates: 20.3 g
Cholesterol: 0 mg
Fat: 5.1 g
Fiber: 7 g
Protein: 7 g
Sodium: 784 mg