Emilia's Cuban Black Beans

Name: Emilia's Cuban Black Beans recipe
Prep time: 20 min
Cook time: 3 h 55 min
Yield: 10 servings
Cuisine: Global
Ingredients: ¼ pound bacon, chopped; 2 achiote (annatto) seeds; 1 yellow onion, diced; ¼ teaspoon minced garlic, or to taste; ½ cup chopped fresh parsley; ¼ cup chopped cilantro; 1 pound dried black beans, picked over and rinsed; 2 tablespoons chopped fresh oregano; 1 tablespoon ground cumin; kosher salt to taste; 1 tablespoon ground black pepper; 1 lime, juiced; 2 bay leaves; ½ cup large pimento-stuffed Spanish green olives, sliced; ¼ cup chopped fresh cilantro; 1 teaspoon chopped fresh parsley, or as desired

by Morgane Gauthier 2 years ago

3.8 (9)

3 hours

230.4 kcal

31.1 g carbs

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Description

My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, 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 slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!

Ingredients

¼ pound bacon, chopped
2 achiote (annatto) seeds
1 yellow onion, diced
¼ teaspoon minced garlic, or to taste
½ cup chopped fresh parsley
¼ cup chopped cilantro
1 pound dried black beans, picked over and rinsed
2 tablespoons chopped fresh oregano
1 tablespoon ground cumin
kosher salt to taste
1 tablespoon ground black pepper
1 lime, juiced
2 bay leaves
½ cup large pimento-stuffed Spanish green olives, sliced
¼ cup chopped fresh cilantro
1 teaspoon chopped fresh parsley, or as desired

Directions

1. In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.
2. Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.

Nutrition Facts

serving: 10 servings

calories: 230.4 kcal

carbohydrates: 31.1 g

protein: 11.8 g

saturated fat: 2.1 g

cholesterol: 7.7 mg

sodium: 372.9 mg

fiber: 7.7 g

sugar: 1.6 g