• 1 lb dried black beans
  • 1 large onion
  • 1 large green pepper
  • 4 cloves garlic, peeled and crushed
  • 1 tablespoon vinegar
  • 3 teaspoons ground cumin
  • olive oil for frying
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 bay leaf
  • 4 cups chicken stock
  • Smoked ham, cubed (optional)


Cover beans with water. Bring to a boil, remove from heat and let stand one hour. Drain. Chop onion and green pepper. Mash garlic with salt in mortar and pestle. Lightly sauti onions, green pepper and garlic in olive oil until onions are translucent. Pour chicken stock in large saucepan. Add beans, pepper, ham and bay leaf. Cover and cook on low heat for one hour or until beans are tender. Remove from heat. Remove bay leaf, add vinegar. Salt and pepper to taste. Serve over white rice

Print this recipe

Submitted 6/13/05.
Source: My own files
Submitted By: Marlen
Cuban Black Bean Soup (Frijoles Negros)