Cuban Black Beans
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1. Wash beans.
2. In a large pot, soak the beans with the first cup chopped bell pepper in water until swollen. Overnight.
3.**It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
4. Cook until soft about 45 minutes.
5. Heat oil in a medium pan. Add onion, second cup bell pepper and garlic and cook until soft.
6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
7. Add dry seasonings to the pot.
8. Cover and boil 1 hour.
9. Add vinegar
10. Cover and simmer 1 hour.
11. If broth is too watery, uncover and cook until it thickens.
Number of Servings: 8
Recipe submitted by SparkPeople user KHONNAH.
1 lb dried black beans 1 green bell pepper, chopped (divided)10 cups water 2/3 cup olive oil 1 large onion, minced 1 green bell pepper, minced 10 garlic cloves, pounded 4 teaspoons salt 1/2 teaspoon pepper 1/4 teaspoon dried oregano 4 tablespoons cider vinegar
1. Wash beans.
2. In a large pot, soak the beans with the first cup chopped bell pepper in water until swollen. Overnight.
3.**It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
4. Cook until soft about 45 minutes.
5. Heat oil in a medium pan. Add onion, second cup bell pepper and garlic and cook until soft.
6. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
7. Add dry seasonings to the pot.
8. Cover and boil 1 hour.
9. Add vinegar
10. Cover and simmer 1 hour.
11. If broth is too watery, uncover and cook until it thickens.
Number of Servings: 8
Recipe submitted by SparkPeople user KHONNAH.
Nutritional Info Amount Per Serving
- Calories: 256.2
- Total Fat: 18.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,171.3 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.8 g
- Protein: 5.8 g
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