Cuban Black Beans

Cuban Black Beans

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Cuban Black Beans

A very tasty dish with only a few key ingredients

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4
Author Marion Vilkaitis


  • 235 g Black Turtle Beans, dried
  • 5 cups Water
  • 185 g (1/2 large) Green Capsicum
  • 250 g (1 large) Purple onion, diced
  • 15 g (2 cloves) Garlic, crushed
  • 185 g (1/2 large) Green Capsicum, diced
  • 1/4 tsp Pepper, ground
  • 1/2 tsp Oregano, dried
  • 1 Bay Leaf
  • 1 tbsp sugar
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Dry white wine (cooking wine or dry Sherry is fine)


  1. If your Black Turtle Beans are organic, I recommend you semi-germinate them as instructed previously

  2. Wash the beans and soak overnight in the water with the first half of the Green Capsicum

  3. Cook the beans with the green capsicum in the same water for about an hour.     (You want the beans to be soft but not squishy, as they will be cooked for another hour later in the process)

  4. Remove the green capsicum

  5. While the beans are cooking, water-fry the onions, garlic and diced green capsicum.  This makes a sofrito

  6. Take one cup of the cooked beans with some liquid and blend to a liquid.

  7. Add the liquefied beans and the sofrito to the pot of cooked black beans

  8. Add pepper, oregano, bay leaf and sugar

  9. Cook for another hour, stirring occasionally

  10. Add vinegar and cooking wine

  11. Continue cooking until the dish thickens naturally

  12. Enjoy with some rice and a crisp green salad and natural yoghurt.  Adding the yoghurt to your plate at serving will transform this dish from a second class protein to a first class protein

Recipe Notes

This dish is very forgiving.  Adjust the seasonings to your personal taste and adjust the water to your preference; more water makes the dish runnier and less water makes the dish thicker.