Ham, cheese, eggs, olives, and onion on warm bun sandwiches. Eat cold or hot; either way is delicious for dinners and camping! Note: Hambuns can be consumed right away or stored for later enjoyment in the refrigerator or freezer.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound black beans, washed
- ¼ cup olive oil
- 1 large onion, chopped
- 1 medium green bell pepper, chopped
- 6 cloves garlic, peeled and minced
- 5 cups water
- 1 (6 ounce) can tomato paste
- 1 (4 ounce) jar diced pimentos, drained
- 1 tablespoon vinegar
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 teaspoon black pepper
Instructions
- Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
- Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
- Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
Reviews
I love Cuban Black Beans! I have used canned beans to save time and therefore leaving out the water. The apple cider vinegar adds great flavor and I add Crystal instead of pepper. There are many ways to alter, tomatoes instead of paste or canned versus dried but the basic combination is delicious!
Made in instant pot. Turned out well.
great combination of flavors
This may be one of the few times I’ve added a low rating to an overall high consensus, but I’m not a fan of the overall flavor—and like many, I did add some traditional Cuban spices. I soaked the beans overnight, sautéed the veggies first, and then used the crockpot for cooking. It wasn’t terrible, but there are better recipes to choose from, so I won’t make it again.
Delicious! I didn’t have tomato paste so I used Goya Sofrito instead since it has a tomato base. These came out so good! Will definitely make again.
Oh man, did I have a hard time getting these to the table. I just wanted to eat them with a spoon right out of the pot!! We had a special Cuban lunch for friends and I made these to go with the Cuban-Style pork roast on Allrecipes. I didn’t have ground cumin, so just tossed in some seeds and let the whole thing cook for about 3 hours, low and slow. Otherwise, I followed the recipe, just doubling all of it. I used pre-cooked beans. Since I have some health issues, I didn’t add any salt but provided it for those who wanted. This was a great side dish that will happen more often in the future. Thanks for a terrific recipe!!
Will definitely make these again! They have loads of flavor and texture. Probably the best Ihave ever had!!!! I did not change a thing…..
Very good, BUT the water is not 5 cups for already cooked/soaked beans. That’s only for dry beans.
phenomenal. first time with making black beans without blowing off the jackets. did so in a stove top pressure cooker with 5c water and timed for 20 minutes and air cooled. fantastic with some salt, aromatics ( 5 cloves garlic, 1 tablespoon oil, 3 bay leaf, one onion quartered.) Perfectly cooked as it came out with lots of stock left over. I simmered Cuban sauce independently of beans as I was leery of over cooking perfectly done beans. as I simmered sauce I kept adding bean stock for flavor. When peppers almost cooked, I added beans and simmered 10 more min. FAB! don’t know if this is Cuban or no, but it is a keeper recipe AND I learned new skill. win win
I eat this on my toasts in the morning or on rice at lunch. Yum !
Good beans. Easy to make. This is a very good meatless recipe.
Good beans. Easy to make. This is a very good meatless recipe.
Thank you for a vegetarian recipe.
These beans were delicious. The flavor was deep and rich, but not heavy. The spice level was perfect for me and my family. And the aroma filled the whole house. The scent wafting out of the windows made the UPS driver sad that he didn’t get to have dinner at my house. I made them as a side for “Cuban Pork Roast I”. With the left overs, I chopped up some of the meat and added it to the beans and froze flat in zip-locks. Everything froze, thawed, and reheated well. I’m excited to add a new recipe to the mix, and have something that I can put in the deep freeze for a quick meal when I’m feeling lazy!
we really enjoy this! I follow the recipe exactly, but you have to remember to adjust the water if using canned beans – I just add enough until it looks about the consistency I want. And, I’d keep the sugar. Generally I don’t cook with sugar, but it adds a certain umpf to the dish in this one and plays really well with the vinegar.
This recipe was amazing (and cheap)! I used 2 cans of beans, drained and rinsed, and 2 cups of water. I omitted the pimento and added extra veggies – 1 green bell pepper, 1 red bell pepper, 1 jalapeno, 1 white onion, and 1 vidalia onion. I substituted brown sugar for white sugar and added some cumin and smoked paprika. I simmered it for 2 hours and served over leftover brown rice and topped with shredded cheddar. Next time I might add a dash of cayenne.my husband and I finished this off in 2 days!
I made it for a party and it was a huge hit. I also added one chopped up Jalapeno, and it gave it a nice flavor and it didn’t make it super spicy!
These beans are great! I used pasilla peppers & orange bells to spice it up a bit.
This is a really good soup, and my husband really loves it. I didn’t have pimentos so I substituted with paprika. Turned out awesome! I already made this recipe twice, and it tastes even better if you add sour cream and cheese on top, with some chopped green onion :)))
Very good! My family liked the spice level and we followed the suggestion to cut the water slightly.
I made this with cornbread muffins and it was really good. My husband thought it was a little starchy, so next time we’ll try adding vegetarian crumbles (a ground beef substitute.)