Cuban Black Beans

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Make a pot of these and enjoy with meats, soups or rice.

Cuban Black Beans

Course Side Dishes
Servings 6 people


  • 1 pound dried black beans
  • 1 green bell pepper quartered lengthwise
  • 2 bay leaves
  • 2 tablespoons MTOO Baklouti Green Chili Oil
  • leftover sofrito mix of peppers and garlic from Camarones recipe
  • 1 tablespoon cumin ground
  • 1 tablespoon oregano
  • 1/4 cup tomato paste
  • salt to taste


  • Put the black beans, quartered green pepper and bay leaves in a large saucepan add 8 cups of water. Bring to a boil over moderately high heat. Reduce the heat to low, partially cover the saucepan and cook, stirring occasionally, until the beans are tender, about 2 ½ hours. Remove and discard the green pieces and bay leaves.
  • Meanwhile, heat 2 tablespoons of the olive oil in a large skillet. Add the reserved sofrito from the first recipe and warm through. Stir in the cumin, oregano and tomato paste. Cook for a couple of minutes to cook the raw flavor off of the tomato paste.
  • When the beans are tender, add the sofrito mixture, season with salt and simmer gently for 5 minutes to blend the flavors.
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