Abuela Mima's Cuban Black Beans *****

Name: Abuela Mima's Cuban Black Beans *****
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Latin American, American, Cuban
Ingredients: 2 packs goya black beans, 14 oz; 1 small green pepper, chopped; 1 small red pepper, chopped; 1 small yellow onion, chopped; 8 cachucha peppers, cut in half; 1 1/2 tbs salt; 1/2 tsp ground black pepper; 1 tsp dry oregano; 1 bay leaf; 2 tbsp white sugar; 3 tbsp white vinegar; 1/4 cup dry white cooking wine; 1 tbsp chopped garlic; 2 tbs olive oil; 6 cups of water

6 steps

Prep:1hCook:30min

This is my Cuban Grandmother's special black bean soup recipe. She's been cooking this since the 1930's and has not changed a thing for over 90 years! I have very special memories of Christmas and Thanksgiving eating this with white rice, lechon and yuca. Grandma has passed but her memory lives on with her special recipes. Frijoes Negros! I love you Mima! Thank you for sharing this recipe with me.

Updated at: Mon, 29 Jul 2024 20:46:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories400.2 kcal (20%)

Total Fat5.1 g (7%)

Carbs67.5 g (26%)

Sugars6.7 g (7%)

Protein21.8 g (44%)

Sodium1314.6 mg (66%)

Fiber16.1 g (58%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 x 14 ozblack beans

1 ½ Tbssalt

½ tspground black pepper

1 tspdry oregano

1bay leaf

2 Tbspwhite sugar

3 Tbspwhite vinegar

¼ cupdry white cooking wine

1 Tbspchopped garlic

2 Tbsolive oil

6 cupswater

Instructions

Step 1

Empty out black bean packs onto a kitchen towel and remove any broken beans or rock particles. Using a strainer, rinse the beans in the sink to remove any loose particles/dirt.

Step 2

Place the rinsed beans in a large bowl and add water to just cover the beans. Add 6 cachucha peppers cut in half. Beans will soak up the water and the flavor of the peppers. Keep adding water to maintain the beans just submerged. Soaking of water will slow after 20-30 minutes. Just make sure beans are always submerged. For better results soak the beans overnight.

Step 3

Add the green pepper, red pepper, and onion to a food processor and pulse until chopped into small pieces. Don't over pulse as it will become a paste.

Step 4

Add beans and remaining water from the bowl to a pressure cooker along with the chopped peppers, chopped onion, the two remaining cachucha peppers, bay leaf, 5 cups of water, salt, pepper, oregano, sugar, white vinegar, white wine, garlic, and olive oil

Step 5

Pressure cook on high for 18 minutes. Allow pressure to release naturally. Open lid and smash some of the beans against the edge of the pot to help thicken. Don't smash too much

Step 6

Stir and taste. Adjust salt/pepper to taste. Simmer for a few minutes before serving. And water if too thick. Finish off with a drizzle of olive oil and 2 capfuls of white vinegar