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Cuban Black Beans
Source: dLife

The traditional Cuban dish of rice and beans.

Prep Time: 12 hours
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 198.0
Total Carbs 35.0 g
Dietary Fiber 4.4 g
Sugars 3.6 g
Total Fat 2.8 g
Saturated Fat 0.4 g
Unsaturated Fat 0.5 g
Potassium 108.3 mg
Protein 7.0 g
Sodium 302.8 mg
Dietary Exchanges
1/2 Fat , 1 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup  Beans, black, dried
1 each  bay leaves
1 tbsp  extra virgin olive oil
1 each  large onion
1 each  large green bell peppers
3 each  medium garlic cloves
0 1/2 tbsp  ground cumin
2 tbsp  distilled white vinegar
0 1/2 tbsp  paprika
1 tsp  oregano leaves
0 1/2 tsp  ground cayenne (red pepper)
0 1/2 tsp  ground cumin
1 tsp  salt
3 cup  cooked long grain brown rice
5 cup  cold water
  1. Soak the beans overnight in water in a large soup pot, with enough water to cover completely plus 3 inches.
  2. Drain the beans. Add 5 cups fresh water and the bay leaves to the beans. Bring to a boil; cover, reduce heat, and simmer 1 to 1 1/4 hours, or until the beans are very tender.
  3. After the beans have cooked for 45 minutes, heat the oil in a large nonstick skillet over medium-low heat; add the onions, peppers, garlic, cumin, vinegar, and paprika (or sazon completa). Simmer gently, covered, for 15 to 20 minutes, until the onions are tender.
  4. Remove 1/2 cup of cooked beans from the pot; crush gently with the back of a spoon; add the crushed beans back to the pot (this thickens the juice). Add the cooked onion mixture to the beans; cover and simmer gently for 20 minutes (add additional water as needed to ensure there is just enough for the beans to simmer).
  5. Serve over cooked rice.

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