Emilia’s Cuban Black Beans

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Emilia's Cuban Black Beans recipe is a delicious and authentic dish that captures the essence of Cuban cuisine. These flavorful black beans are slow-cooked with a medley of aromatic ingredients, creating a rich and satisfying meal. The recipe combines traditional Cuban flavors like cumin, oregano, and bay leaves, resulting in a dish that is both comforting and full of depth. Serve these beans over rice, alongside some fried plantains, and you'll have a taste of Cuba right in your own kitchen.

Keywords: Cuban cuisine, black beans, slow-cooked, flavorful, traditional flavors.

Emilia's cuban black beans recipe details

Emilia’s cuban black beans recipe, recipe Rating: 4.7
Number of votes:118

My mother-in law made these often when I lived in Miami before her death. After reading other recipes, I found they all missed one very important ingredient for authenticity-PORK! This recipe takes a while to cook, and I have also used a crock pot with good results for those who enjoy using them. Hope you enjoy!
Ready in: 4 hours 15 mins

Ingredients

Serves: 10

• 1/4 pound (uncooked) bacon, chopped
• 2 annatto seeds
• 1 medium yellow onion, diced
• 5 garlic cloves, crushed
• 1/2 cup chopped parsley
• 1/2 cup chopped cilantro
• 1 pound dried black beans, rinsed
• 2 bay leaves
• 2 Tablespoons Fresh Oregano (or 1 Tbsp dried)
• Juice of 1 lime
• 1 Tablespoon Cumin
• 1 Tablespoon Black Pepper
• Kosher Salt to taste
• 1/2 cup pimento-stuffed Spanish Queen olives, sliced

Preparation method

Prep: 15 mins | Cook: 4 hours

1. In a large pot, brown the bacon with the annatto seeds, retaining the renderings
2. Using the bacon grease, sautee onions, garlic, parsley and half of the cilantro for approximately 5 minutes, allow to cool.
3. Add in beans, bay leaves, oregano, lime juice, cumin, black pepper, and salt, and fill pot 3/4 of the way to top with water, bring to a boil, cover and then reduce heat, allowing beans to simmer until the beans are tender-about 3 1/2 hours (in crock pot use High setting /for 2 hours and Low for 3)
4. In the last half hour, add the sliced olives and the remainder of the cilantro for additional flavor (depending on your preferred consistency, you may want to remove the cover to allow some of the water to evaporate at this point, especially if using a crock pot!)
5. When desired consistency is reached, serve over white rice, and sprinkle with chopped parsley for color.