Cuban Black Beans II
Cuban Black Beans II simmers black beans with a sofrito of onion, bell pepper, and garlic, plus tomato paste and pimentos for depth and a touch of sweetness. The result is tender beans with balanced, mellow heat and a slightly tangy finish—ideal alongside roasted meats or spooned over fluffy rice for a satisfying dinner.
- Prep15 mins
- Cook1 hr 30 mins
- Serves8
- DifficultyEasy
- 1
Put the beans in a large saucepan, add enough water to cover, and soak for 8 hours or overnight; then drain.
- 2
Heat the oil in a medium saucepan over medium heat, and cook the onion, green bell pepper, and garlic until tender.
- 3
Stir the drained beans, water, tomato paste, pimentos, and vinegar into the onion mixture. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce the heat, and simmer for 1 1/2 hours, stirring occasionally, until the beans are tender.
- Calories 233.65 kcal Moderate
- Protein 6.44 g Moderate
- Carbs 33.32 g Moderate
- Total Fat 9.93 g Moderate
- Saturated Fat 1.75 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 2.18 mg Low Source
- Sodium 177.61 mg Moderate
- Fiber 5.75 g Good Source
- Sugar 14.71 g High
- Added Sugar 7.56 g Moderate
- Calcium 71.39 mg Low Source
- Iron 2.15 mg Moderate
- Potassium 533.13 mg Moderate
- Vitamin A 123.88 mcg_rae Moderate
- Vitamin C 11.42 mg Moderate
- Vitamin D 0.06 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅