No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Cuban Black Beans

  • Servings: 12
  • Yield: Serves 12
Cuban Black Beans

Source: Martha Stewart Living, September 1998


  • 5 tablespoons olive oil
  • 2 medium onions, finely diced
  • 4 cloves garlic, minced
  • 2 green bell peppers, finely diced
  • 4 cans black beans with juice (15 1/2 ounces each )
  • 1 1/2 cups canned black-bean puree
  • 5 dried bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt and freshly ground black pepper
  • 1 tablespoon white vinegar
  • 3 tablespoons chopped fresh cilantro, plus more for garnish
  • 2 tablespoons finely diced red pepper, for garnish (optional)


  1. Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.

  2. Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir.

  3. Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.

Reviews (0)

Related Topics