Cuban Black Beans

Preparation time: 20 mins Cooking time: 3 hours Easy - for beginners Serves: 6


A family favorite adapted from Jeff Smith's cookbook The Frugal Gourmet on Our Immigrant Ancestors


  • 1 lb. dried black beans, rinsed
  • 4 cups water
  • 3 cloves garlic, peeled and crushed
  • 1 med. green bell pepper, cored, seeded and chopped (opt.)
  • 3 shallots, peeled and chopped
  • 2 teaspoons paprika (use smoked paprika if available)
  • 3 teaspoons ground cumin
  • 2 bay leaves
  • 4 cups vegetable stock (can use chicken stock)
  • 1/4 teaspoon chili powder
  • 1 Tbl. red wine vinegar
  • Salt and freshly ground black pepper to taste


Wash beans and place them in a 6-quart stove-top casserole with 4 cups water. Cover and boil 2 minutes; shut off heat and let stand 1 hour. Add the remaining ingredients, except the vinegar and salt and pepper, cover, and simmer 2 hours or until the beans are tender.

Add vinegar and the salt and pepper to taste. Bring to a simmer and heat through.


Main  · Dish  · Beans  · Cuban  · Black  · Legumes  · Cuisine

Spotted a problem with this recipe? Contact me