A signature dish of Cuba, black beans are served at almost every dinner table. This recipe makes a big batch, so freeze leftovers to thaw and serve as needed. Photo credit: Joanne Bruno from Eats Well with Others.
15m
PREP TIME
2hr
COOK TIME
123
CALORIES
10
INGREDIENTS
A signature dish of Cuba, black beans are served at almost every dinner table. This recipe makes a big batch, so freeze leftovers to thaw and serve as needed. Photo credit: Joanne Bruno from Eats Well with Others.
15m
PREP TIME
2hr
COOK TIME
123
CALORIES
10
INGREDIENTS
Ingredients 8 (1/2 cup) Servings
- 8 cups water
- 1 package (16 ounces) dried black beans, rinsed and picked over
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 tablespoons McCormick Gourmet™ Cuban Seasoning, divided
- 1 teaspoon McCormick Gourmet™ All Natural Mexican Oregano
- 2 tablespoons white wine vinegar
- 1/4 cup chopped pimiento-stuffed Spanish olives
INSTRUCTIONS
- 1 Bring water, beans and bay leaves to boil in large saucepan. Boil 2 minutes. Remove from heat. Let stand, covered, 1 hour
- 2 Meanwhile, heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add bell pepper and 1 tablespoon of the Seasoning; cook and stir 2 minutes or until vegetables soften. Add to beans. Return beans to boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally
- 3 Stir remaining 1 tablespoon Seasoning, oregano and vinegar into beans. Cook, uncovered, 15 minutes or until beans are tender. Stir in olives. Serve over cooked white rice
NUTRITION INFORMATION
(per Serving)
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
