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3 Ratings
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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.

Recipe by Southern Living March 1999

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Recipe Summary

Yield:
9 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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