Emilia's Cuban Black Beans recipe

All Recipes Best Recipe Side Dish Beans and Peas

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

Nutrition Info

230.4 calories
carbohydrate: 31.1 g
cholesterol: 7.7 mg
fat: 7.2 g
fiber: 7.7 g
protein: 11.8 g
saturatedFat: 2.1 g
servingSize: -
sodium: 372.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

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!

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