Nutritional Info

Nutrition Facts

Serving Size 1 (127g)

Calories 484
Calories from Fat 170 (35%)
Amount Per Serving %DIV
Total Fat 18.8g 29%
Saturated Fat 2.8g 14%
Monounsaturated Fat 13.6g
Polyunsaturated Fat 2.5g
Trans Fat 0.0g
Cholesterol 2.7mg 1%
Sodium 4.1mg 0%
Potassium 335.5mg 7%
Total Carbohydrate 76.6g 26%
Dietary Fiber 2.8g 11%
Sugars 53.6g
Protein 2.6g 5%

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Recipe Description
Carola traditionally serves her Cuban black beans during the Christmas holidays, along with rice, roasted pork and fried plantains.
Prep time
24 hr 20 min
Cook time
3 hr 22 min
Ready In
27 hr 42 min


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Serves To:USMetric
2/3 Cup(c)  olive oil
1   large yellow onion, peeled and finely chopped
5 Clove(clv)  garlic, peeled and minced
2 Teaspoon(t)  granulated sugar
1   bay leaf
1/4 Teaspoon(t)  oregano, dried
1/4 Teaspoon(t)  cumin, ground
2 Tablespoon(T)  red wine vinegar
2 Tablespoon(T)  dry white wine
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste
1 Pound(lb)  black beans, dried
2   large green bell peppers, 1 whole and seeded, deribbed and finely minced


Pour the black beans into a large colander, pick over them, and discard any pebbles and malformed beans. Rinse the beans thoroughly with cold running water. Put the black beans, the whole green bell pepper, and 9 cups of water in a large heavy pot, and allow the beans to soak with the pepper, covered, overnight. Just before cooking the beans, discard the whole green bell pepper. Bring the black beans and the soaking water to a boil, reduce the heat, and simmer the beans, covered, for 45 minutes, or until they are soft. Heat the olive oil in a large skillet over medium high heat. Saute the chopped onions, minced green pepper and the garlic in the olive oil until the onions begin to brown, about 10 minutes. Next, remove 1 cup of the cooked black beans with a slotted spoon so that the liquid drains back into the large pot. Put the beans in the skillet with the sauteed vegetables and mash them with a potato masher or fork. Saute the vegetable and bean mixture for about 2 minutes, then add it to the beans in the pot. Add the sugar, bay leaf, oregano, cumin, salt and pepper to the beans. Simmer the black beans, covered, stirring occasionally, over low heat for 1 hour. Next, pour the red wine vinegar and white wine into the black beans and allow them to cook, stirring occasionally, over low heat for an additional hour. The beans will be rather soupy. The traditional way to serve them is over white rice, but if you wish to thicken them some more, remove the lid and continue to cook them over low heat for about 20 minutes more.

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Carola's Black Beans
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