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Cuban Black Beans

Serves ~ 6 people.


  • 1 lb black beans
  • 1 large yellow onion (minced)
  • 1 large green bell pepper (minced)
  • 1 large red bell pepper (minced)
  • 1 garlic clove (minced)
  • 2 tsp paprika
  • 2 tsp ground cumin
  • 1 tbsp dried oregano
  • 1 bay leaf
  • ½ cup chopped, cooked bacon
  • 2 tbsp bacon grease
  • 2 cup chicken broth or stock
  1. Soak the beans overnight; you can also use canned beans to avoid this step, but use only half the chicken broth.
  2. Over medium-low heat saute the minced onion and peppers in the bacon grease; when the onions are soft and translucent add the garlic and saute another 5 minutes.
  3. Add the paprika, cumin, oregano, and bay leaf. Cook another minute before adding the chicken broth, beans, and bacon.
  4. Bring the mixture to a slow boil; immediately reduce the heat and allow to simmer.
  5. If canned beans were used, only 10 minutes additional cooking should be necessary. For dried beans, simmer over low heat until the beans are properly softened (1 hour).
  6. Serve with rice or by itself.

Written by Jeff Frey on Monday February 29, 2016
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