| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 6 cups water
- 2 cups dried red beans
- 2 ham hocks
- 3 tablespoons oil
- 2 white onions, diced
- 6 garlic cloves, diced
- 2 green bell peppers, diced
- 2 tablespoons ground cumin
- 2 tablespoons paprika
- 2 tablespoons dried oregano
- 2 tablespoons freshly ground black pepper
- 2 tablespoons kosher salt
Instructions
- In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender.
- In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown.
- When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 14 g |
| Sugar | 3 g |
| Protein | 37 g |
| Cholesterol | 69 mg |
| Sodium | 955 mg |
Reviews
This was so, so good! Both my husband and I loved it. There were very few left overs, but I used them next day on top of some plain cheese nachos, garnished with green onions, sour cream and good salsa. You talk about delicious!! Oh so delicious!
I substituted sausage for the ham hock and this was very tasty. Will make it again and try it with ham hock next time.
Did not like this one. It seemed like more work then it was worth. I don’t think I liked the taste of the ham hock. I would not make this recipe again.
USING EITHER RED OR BLACK BEANS FROM DRY? I NOTICED THAT GUY GOT HIS PACKAGE OF BEANS, OPENED THE BAG AND POURED THEM IN THE POT. ARE YOU NOT SUPPOSE TO WASH THEM AND PICK THROUGH THEM DUE TO THE BOTULISM SPORES?
Excellent…very flavorful..loved the fact that the beans were cooked with the hocks…it gave the ending result great flavor….THANKS GUY…..
Red beans isn’t something that we use often at least not in a main dish. We use them in a salad or mixed with rice but don’t offer them in a bowl alone. Black Beans is more traditional for Cubans. Did make them and they where not bad just not typical Cuban food.
I RECORDED THIS SHOW ON MY DVR AND I JUST WATCHED IT AND GUY CLEARLY SAID A TABLESPOON OF SALT AND NOT TWO (2). ALSO, HE DID NOT SPECIFICALLY SAY KOSHER SALT. HE JUST SAID ‘SALT’. I THOUGHT I WOULD PASS THE INFO ALONG. I HOPE THAT HELPS.
I will give this a 4 because it is a fairly good recipe for Cuban style beans. And by the way Red beans are as Cuban as black beans. Two things, I don’t know any Cuban that will not soak the beans overnight or use the quick soak method now advocated on the containers. But Kosher salt! I don’t think that any Cuban outside of the distinguished but miniscule Jewish community in Cuba was aware that such a thing existed.
I made this without soaking and it took forever!! I constantly had to keep adding water. I was not very happy with how long it took. The flavor was alright it could use some peppers or hot sauce though. I followed everyones advice and cut the salt in half.
To make TRUE “Cuban Beans”, you use BLACK BEANS, NOT RED (red beans are for the New Orleans Red Beans and Rice dish). But, if you ARE going to use red, as the recipe calls for, then you HAVE to soak them for several hours, if not overnight, BEFORE following this recipe. The beans don’t even come close to being cooked if this recipe is followed as written (i ended up putting mine in the crock pot the next day and let them cook while i ran errands). But, the taste is fine, but is better if some “heat” is added to this dish.