Cuban Style Black Beans…

Here’s a tasty and flavorful Cuban Style Black Beans recipe inspired by our amazing vacation down to the Mayan region of Tulum, Mexico.  Tulum’s cuisine inspired me to get my latin groove on in my own kitchen. So get ready for a few latin style dishes in my next few blogs…Cuban Style Black Beans, loaded with lots of flavor and low in fat, super high in fiber, vegan, gluten free, inexpensive and delicious!  

So pump up the latin music and get cooking!

Ali in the Valley


Cuban Style Black Beans…



  1. 1 lb dried black beans

  2. 1 green bell pepper (chopped)

  3. 10 cups water

  4. 2/3 cup olive oil

  5. 1 large onion (minced)

  6. 1 green bell pepper (minced)

  7. 4 garlic cloves (pounded)

  8. 4 teaspoons salt

  9. 1/2 teaspoon pepper

  10. 1/4 teaspoon dried oregano

  11. 1 teaspoon sugar

  12. 1 bay leaf

  13. 2 tablespoons red wine vinegar

  14. 2 tablespoons wine

  15. 2 tablespoons olive oil

  16. 2 limes for garnishing


  1. Wash beans. In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?. **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.**.

  2. Cook until soft about 45 minutes. Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft. Add 1 cup of cooked beans and mash them well. Add mixture to bean pot. Add dry seasonings to the pot. Cover and boil 1 hour.

  3. Add vinegar and wine.Cover and simmer 1 hour. If broth is too watery, uncover and cook until it thickens. Just before serving stir in the olive oil. Serve over rice and garnish with the juice of a lime.

#Glutenfree #BlackBeans #slide #CubanStyleBlackBeans #Vegan

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