Cuban Black Beans (Vegan)
January 25, 2012
"This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time. A lot of people have tried this with canned black beans, but I really think starting from scratch with this recipe is what makes it so special. It's like magic how flavorful they end up and they're Vegan! *If you're Vegan, you know to use Vegan wine. It isn't specific as to what kind of vinegar and wine to use, but I added notes of what I've used."
- Serving Size: 1 (446.3 g)
- Calories 405.2
- Total Fat - 22.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 599.9 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 9.9 g
- Sugars - 3.5 g
- Protein - 12.9 g
- Calcium - 93 mg
- Iron - 3.3 mg
- Vitamin C - 32 mg
- Thiamin - 0.5 mg
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 drain it at this point and add new water so the beans won't be so musical if you know what I mean. I just made this recently and didn't drain but did add an extra cup of water.
Cook beans until soft about 45 minutes. Skim foam off top when it first starts boiling.
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.
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.
This was really good in potato tacos I made recently. It's also good for a bean burrito. And is yummy topped with crumbled Feta or shredded cheese.
Tips & Variations
No special items needed.