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Cuban Black Beans

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  Pepper 1 Dash
  Water 2 Cup (32 tbs)
  Black beans 6 Ounce
  Green pepper 1 Small, chopped
  Onion 1 Small, sliced
  Garlic 1 Clove (5 gm), finely chopped
  Olive oil/Vegetable oil 1 Tablespoon
  Bay leaf 1
  Crushed dried oregano leaves 3⁄4 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)

Heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Stir in bay leaf, oregano, cumin, salt and pepper.
Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
Remove bay leaf.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1312 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.6%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 991.9 mg41.3%

Total Carbohydrates 238 g79.3%

Dietary Fiber 32.4 g129.5%

Sugars 10.8 g

Protein 49 g97.7%

Vitamin A 12% Vitamin C 122.2%

Calcium 34.7% Iron 98.6%

*Based on a 2000 Calorie diet

Cuban Black Beans Recipe