Emilia's Cuban Black Beans recipe
All Recipes Side Dish Beans and PeasIngredients
- 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 caloriescarbohydrate: 31.1 gcholesterol: 7.7 mgfat: 7.2 gfiber: 7.7 gprotein: 11.8 gsaturatedFat: 2.1 gservingSize: -sodium: 372.9 mgsugar: 1.6 gtransFat: : -unsaturatedFat: : -
Directions Emilia's Cuban Black Beans
Directions
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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.
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.