New This Month

Easy Cuban Black Beans

Canned beans and puree help make this recipe quick and easy.

  • Servings: 12

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.

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