Cuban Black Beans

Cuban Black Beans


  • 1 lb. black beans
  • 10 cups water
  • 1 green pepper
  • 2/3 cups olive oil
  • 1 large onion
  • 4 cloves garlic
  • 1 green pepper
  • 4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. oregano
  • 1 bay leaf
  • 2 tbs. sugar
  • 2 tbs. vinegar
  • 2 tbs. dry cooking wine
  • 2 tbs. olive oil


Wash the beans and soak in water with the green pepper. When the beans swell, cook in the same water until soft. (45 minutes. approximately). Heat the oil in a frying pan and add onion, garlic, followed by ground green pepper. Add 1 cup of the beans to the pan and mash. Add this to the remaining beans together with the salt, pepper, bay leaf and sugar. Allow to boil for a further hour and add the vinegar and wine cooking slowly for another hour. If there is still too much liquid, cook uncovered for a while. Add 2 tbs. of oil just before serving.

You can use a slow cooker.

Recipe courtesy of: