Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content
Manny Rodriguez, professional food photographer, shares his go-to recipe. This Cuban classic is adapted from a family secret. To see the story behind this recipe and more, visit reclaimthekitchen.com.

KEEP SCREEN ON

Ingredients
Ingredients
1 large onion, chopped

2 green bell peppers, chopped

6 bay leaves

6 cloves of garlic, minced

1/4 cup red wine vinegar

3-4 cans black beans

1/2 cup olive oil

1/2 tablespoon of salt

Pinch cumin

Fresh cracked black pepper to taste

Salt to taste

RATE THIS RECIPE

Based on 15 ratings

Preparation Method

  1. Sauté onions, garlic, and peppers until onions are transparent.
  2. Add black beans and cook accordingly.
  3. Then place one or two cups of black beans in blender and puree.
  4. Add pureed beans back to the pan along with bay leaves.
  5. Cook on low heat for two hours, leave overnight.
  6. Add 1/4 cup red wine vinegar, remove bay leaves and serve.

; ; ;