These savory black beans go well with rice, spaghetti, and a crusty loaf of bread.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 50 mins |
| Servings: | 6 |
Ingredients
- 1 pound black beans, washed
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 bay leaves
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 1 tablespoon dried oregano
- 2 minced hot green chile peppers
- 3 cloves garlic, minced
- ¼ cup balsamic vinegar
- salt to taste
- ground black pepper to taste
Instructions
- In a large bowl, cover beans in water and soak overnight.
- Rinse beans and transfer to a large stock pot. Add onion, red and green bell peppers, bay leaves, paprika, cumin, oregano, chile peppers, and enough water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
- Test beans for tenderness; when tender add garlic and balsamic vinegar. Season to taste with salt and pepper.
Reviews
Needs ground cumin. Added 1 tsp. Carminative, cuts down on gas. Added smoked ham hock for complete protein. Cooked in instant pot on beans setting. Meat fell off the bone, fished out the fat pieces.
This was great! Loved it. I served it with coleslaw and corn bread to make a great meal. I only had one green pepper and will add more balsamic vinegar next time.
This recipe was the best black beans I’ve ever made. Since Cuban food is not “hot”, I left out the hot green peppers and just added a dash of Tabasco for personal flavor. And, since I am a Cajun cook, first I sautéed all the veggies in butter and added a splash of chicken stock after they were soft, before adding them to my beans. I also reduced the Balsamic down to 1/8 cup (due to other’s recommendations here). All of the ingredients here were spot on (with the exceptions of the peppers).
Very tasty recipe
I made this & it turned out great. Soaked the beans overnight & then put in the crockpot on high for about a hour & then on low the rest of the day. I substituted a can of diced green chilies for the hot peppers (I like flavor but my husband’s not into really spicy foods). They were great – full of flavor but not too spicy. Thanks for the great recipe! I will be making this again
Savoury with a very good depth of flavours. I used 2 small green thai chiles and fresh oregano. I reduced the balsamic to ~2 Tbsp-used a non sweet balsamic. Prefried the vegetables in olive oil as suggested by other reviewers – turned out great. Covered the beans with water and had to add some more partway through cooking to get a good moist texture. Will definitely make again. Excellent.
I followed the recipe ingredients but decided to change the cooking method and saute the vegetables separately and add them at the end. That’s more traditional (sofrito) and I thought I would like the texture better. Turns out that was a good idea, because my beans must have been very old. Soaked overnight and simmered > 3 hours and still not tender. Decided to toss them and opened a couple cans of black beans instead. Added the seasonings and a bit of water, simmered for a bit and added the sofrito. Left out the hot chile since I was serving this with a meal of a couple other spicy items. Served on white rice. This was very good; the bell peppers, garlic, and these spices are awesome with black beans.
I used small black beans, and next time I’ll use the regular, but this was fantastic and a great side to Jamaican Jerk chicken and Jamaican rice, and Jamaican Cabbage. Fathers day was a great success.
I use canned black beans instead of dry raw beans. 5 cans is about the same as 1 pound dry beans. I make this recipe weekly
I didn’t care for it, but my dauhter loved it–so I rated it in-between. Since it was such a large portion, I went with the suggestion of a can of black beans and having the recipe–we added a can of hominy which gave it that extra touch!
Pretty good recipe for black beans. I’m still searching for one that reminds me of what I had in Florida though…more Cuban. I would make it again. I served these over Basmati rice and swordfish on top of the beans. I used regular black beans (not canned) and did a quick soak method to hurry them along.
I make this recipe often and I think it’s great. A few minor changes; I use only red bell peppers because I hate green ones; I increase the cumin and oregano to 2 tsp each, I add several diced tomatoes for a richer flavor and I add some frozen or fresh corn at the very end. Usually I use 2 seeded and diced hot red Mexican peppers. The vinegar adds a touch of tartness and is good. I serve it over rice or sometimes over diced oven roasted potatoes. I get a lot of compliments for this dish. Thanks for the recipe!
I made this using the 2 cans of kidney beans available to me and it turned out very nice. I feel like that threw off the bean to pepper ratio, but it was a great cheap healthy dish. My main warning is to not put in too much water and to not go over an hour cooking with canned beans.
balsamic seems to be optional and a would suggest a healthy dose of bold red wine and a splash of hot sause.. Excellent combination !!
Cuban Black Beans’ Haiku: “Oh gosh these were good. Husband says, ‘best beans ever!’ (I followed naples.)” I used naples’ review as a go-to, since I only had a can of black beans (oh, and no red bells, just green.) Pretty much did as written, and something about that combo of seasoning and the balsamic vinegar just made these so unusual and delicious! Ate them hot, sniggled a cold leftover bite, had more leftovers warmed in a tortilla w/ cheese – everytime just as good as the last.
These were “fine” – nothing too special.
Did not care for this one bit. The beans came out really sweet tasting. Thought they would be better the next day but was wrong. I think the vinegar is way to strong also.
I used this recipe for New Year’s and got rave reviews. I don’t use the chile peppers or the vinegar. I sautee the garlic and onions first, when that is semi-translucent I add the meat (ham hocks, diced, off the bone). I use Goya black beans, strained. Add the bay leaf half way through and a bit of cilantro after that. Cook on a low fire until simmering and smelling the house up!
Thia was pretty good, and very easy. I made mine in the crockpot, and let simmer most of the day. I followed the advice of others and sauteed the veggies first in a little olive oil. My family is wimpy when it comes to “heat” so I reduced the peppers to just one , for their sake lol- and I honestly could have used both and it would have added much better flavor and not a lot of heat. This had amazing flavor and I did use the balsamic vinegar, I agree, it adds great flavor. The only thing I would do different, would be to wait to add my veggies until the last hour, given I chose the crock pot, and they lost all of their vibrant colors through all day cooking. I will definitely make this recipe again.
Didn’t use the vingear. Needed more garlic and salt.
Man, these are good! I used three cans of black beans instead of starting with beans from scratch and also made things easier by using a can of diced green chilies. Loved the flavor–I found the balsamic vinegar to be a great touch. These are great on their own or with tortilla chips. I’ll be making these again for sure!