Browse Recipe Categories or

Cuban Black Beans

Cuban Black Beans Cuba
×

Cuban Black Beans

The cumin and vinegar give this dish its Cuban flavor.

Ingredients

Serving Size   8

  • 2 cups dried black beans (about 1 pound), sorted for stones and shriveled beans, rinsed, and drained
  • Cooking spray
  • 1 teaspoon light tub margarine
  • 2 medium chopped onions
  • 1/2 medium rib of celery, diced
  • 1/2 medium lemon, quartered
  • 1 tablespoon chopped, fresh savory OR
  • 1 tablespoon dried savory (crumbled)
  • 2 medium garlic cloves, minced
  • 1 medium dried bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked brown rice
  • 4 medium green onions, chopped (optional)
  • 3 tablespoons red wine vinegar (optional)
  • 2 medium oranges, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Soak the beans using the package directions. Drain well in a colander.
  2. Lightly spray a stockpot with cooking spray. Heat the margarine over medium-high heat, swirling to coat the bottom. Cook the onions and celery for about 3 minutes, or until the onions are soft, stirring frequently.
  3. Add the beans, lemon, savory, garlic, bay leaf, cumin, and salt. Add water to cover by 2 inches. Stir well. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the beans are tender. Discard the lemon and bay leaf.
  4. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.
  5. Spoon the rice into bowls. Spoon the beans over the rice. Sprinkle with the green onions and vinegar, or garnish with the orange slices.
     

Nutrition Facts

Cuban Black Beans
CaloriesCalories
305 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
7g Per Serving

Nutrition Facts

Calories 305
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 158 mg
Total Carbohydrate 60 g
Dietary Fiber 7 g
Sugars 7 g
Protein 13 g

Dietary Exchanges
4 starch, 1 lean meat

 
The cumin and vinegar give this dish its Cuban flavor.

Nutrition Facts

Cuban Black Beans
CaloriesCalories
305 Per Serving
ProteinProtein
13g Per Serving
FiberFiber
7g Per Serving
×
Calories 305
Total Fat 1.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 158 mg
Total Carbohydrate 60 g
Dietary Fiber 7 g
Sugars 7 g
Protein 13 g

Dietary Exchanges
4 starch, 1 lean meat

Ingredients

Serving Size   8

  • 2 cups dried black beans (about 1 pound), sorted for stones and shriveled beans, rinsed, and drained
  • Cooking spray
  • 1 teaspoon light tub margarine
  • 2 medium chopped onions
  • 1/2 medium rib of celery, diced
  • 1/2 medium lemon, quartered
  • 1 tablespoon chopped, fresh savory OR
  • 1 tablespoon dried savory (crumbled)
  • 2 medium garlic cloves, minced
  • 1 medium dried bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 cups uncooked brown rice
  • 4 medium green onions, chopped (optional)
  • 3 tablespoons red wine vinegar (optional)
  • 2 medium oranges, sliced (optional)

Directions

Tip: Click on step to mark as complete.

  1. Soak the beans using the package directions. Drain well in a colander.
  2. Lightly spray a stockpot with cooking spray. Heat the margarine over medium-high heat, swirling to coat the bottom. Cook the onions and celery for about 3 minutes, or until the onions are soft, stirring frequently.
  3. Add the beans, lemon, savory, garlic, bay leaf, cumin, and salt. Add water to cover by 2 inches. Stir well. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered, for 1 hour to 1 hour 30 minutes, or until the beans are tender. Discard the lemon and bay leaf.
  4. Meanwhile, prepare the rice using the package directions, omitting the salt and margarine.
  5. Spoon the rice into bowls. Spoon the beans over the rice. Sprinkle with the green onions and vinegar, or garnish with the orange slices.
     
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.