Cuban black Beans

Cuban Black Beans

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
12
INGREDIENTS

Servings: 18 (1/2 cup)

Ingredients

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, 1 teaspoon of each oregano, cumin, garlic and salt; 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 vinegar and remaining 1 teaspoon of each oregano, cumin, garlic and salt into beans. Cook, uncovered, 15 minutes or until beans are tender. Stir in olives. Serve over cooked white rice

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