Cuban Black Beans

Southern Living
Simmer black beans with sautéed garlic, onion, and bell pepper for a hearty Cuban side dish that's both quick and easy to prepare. For more dishes like this, see our complete collection of Cuban recipes.
9 cups


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1 (16-ounce) package dried black beans*
1 medium onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, pressed
3 tablespoons olive oil
2 quarts water
1 tablespoon white vinegar
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
Hot cooked rice
Chopped green onions


Place dried beans in a Dutch oven, and cover with water 2 inches above beans. Soak 8 hours. Drain.

Sauté onion, bell pepper, and garlic in hot oil in Dutch oven over medium-high heat until tender. Add beans, 2 quarts water, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Discard bay leaf. Serve over hot cooked rice; sprinkle with chopped green onions.

* 3 (15-ounce) cans black beans, undrained, may be substituted for dried beans. Omit 2 quarts water, and reduce simmering time to 15 to 20 minutes.

Created date

October 2003