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Cuban Black Beans 2
From: EdsGirlAngie

I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Yield depends on whether beans are used as a main dish or a side.

SERVES 4 -6

  • 8 ounces dried black beans
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 1/2 cups water
  • 3 tablespoons tomato paste
  • 1 (2 ounce) jar diced pimentos (with liquid is okay)
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon sugar
  • lots black pepper
  • salt, after beans are tender

Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.

Drain again.

In a large saucepan, saute onion, bell pepper and garlic until tender.

Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.

Bring to a boil and reduce heat.

Cover and simmer about 1-1/2 to 2 hours.

After beans are tender, season to taste with salt.