Cuban Black Beans


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Serve this tasty pepper, onion, and black bean mixture with fresh bread for a vegetarian meal.

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  • 1 lb. black beans
  • 1 bay leaf
  • 1 Tbs. cumin
  • 1 Tbs. oregano
  • 1 Italian frying pepper, halved
  • Olive oil, for sautéing, plus 1/4 C. olive oil
  • 1 white onion, large dice
  • 1 red pepper, large dice
  • 1 green pepper, large dice
  • 6 cloves garlic, chopped
  • 1 Tbs. sugar
  • 1/8 C. white vinegar
  • Salt
  • 1/2 C. finely chopped red onion, for garnish

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In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes. After 45 minutes, remove the pepper. In a sauté pan, sauté onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito. In the same pan, sauté the garlic. Add to the beans, along with the sofrito, 1/4-C. olive oil, sugar, and vinegar. Season with salt. Continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

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