Cuban Black Beans I

Serve these flavorful beans over rice, as a sauce for pasta or with a good loaf of bread.

Original recipe makes 6 servings


1 pound black beans, washed
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 bay leaves
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 tablespoon dried oregano
2 minced hot green chile peppers
3 cloves garlic, minced
1/4 cup balsamic vinegar
salt to taste
ground black pepper to taste

  • PREP

    20 mins

  • COOK

    1 hr 30 mins


    13 hrs 50 mins


  1. In a large bowl, soak beans in water to cover overnight.
  2. Rinse beans, and transfer to a large stock pot. Add onion, bell peppers, bay leaves, paprika, cumin, oregano, and chile peppers, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
  3. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Salt and pepper to taste.


Calories: 296 kcal
Carbohydrates: 55.5 g
Cholesterol: 0 mg
Fat: 1.5 g
Fiber: 13.4 g
Protein: 17.6 g
Sodium: 11 mg