Cuban Black Beans II

Cuban Black Beans II A Cuban lady down the street made these every Wednesday…wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 30 mins

    TOTAL : 8 hrs

    SERVING : 8

    YIELD : 8 servings

  • Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.

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  • 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.

Per Serving: 290 calories; protein 13.8g; carbohydrates 44g; fat 7.8g; sodium 760.3mg.