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Cuban Black Beans with Pork

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  2 Hours 45 Minutes
  Serves 8 as a main course
Turn this hearty bean stew into a vegetarian dish by omitting the pork and sauteing the vegetables in the oil. Serve the stew with a green salad with red (Spanish) onion and orange slices for a colourful Latin-flavoured meal.
12 oz dried black or red kidney beans  
3 1/2 qt water
1-2 tablespoons cooking oil
1 1/2 lb lean pork shoulder, cut into 1 in pieces
1 large red (spanish) onion, chopped
1 large red or green pepper, chopped
2 garlic cloves, minced
12 fl oz water
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed dried chiles
1/4 teaspoon pepper
Cuban Black Beans with Pork Recipe at
Rinse beans. In a 4 qt saucepan combine beans and 48 fl oz of the water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, omit simmering; soak beans in 48 fl oz cold water in a covered 4 qt saucepan for 6-8 hours or overnight.) Drain beans and rinse. (If using red kidney beans, boil 10 minutes in water to cover, then drain again.)

In the same pan combine beans and remaining 2 qt fresh water. Bring to boiling; reduce heat. Cover and simmer for 1-1 1/2 hours, or 'til beans are tender, stirring occasionally.

Meanwhile, in a deep 12 in. frying pan, heat 1 tablespoon of the oil. Brown half the pork in hot oil on all sides; remove from pan with a slotted spoon. Brown the other half of the pork, adding more oil if necessary. In the same pan cook onion, pepper, and garlic for 3 minutes. Drain off excess oil. Return pork to pan. Add the 12 fl oz water, the salt, cumin, crushed dried chilies, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 1 hour, or till meat is very tender.

Drain beans and mash slightly; stir into pork mixture. Cook about 5 minutes more, or till slightly thickened, stirring occasionally.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 8 as a main course
Calories: 398
Fat. Total: 15g
Protein: 32g
Carbohydrates, Total: 35g
Sodium: 429mg
% Cal. from Fat: 34%
Cholesterol: 74mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Nicole Reviewed: 02/24/2014
Yum!!! This was fabulous!!!
9 people gave this Cheers. Click here to Cheer this review. Report Violation
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