A signature dish of Cuba, black beans are served at almost every dinner table. This recipe makes a big batch, so freeze leftovers to thaw and serve as needed.

Makes 18 (1/2-cup) servings.

Prep Time: 15 minutes
Cook Time: 2 hours

Nutritional Information

For 1 serving
Calories: 123
Sodium: 66mg
Fat: 3g
Carbohydrates: 18g
Cholesterol: 0mg
Fiber: 6g
Protein: 6g

Cuban Black Beans

• Fiber Rich  • Low Calorie  • Low Fat  • Low Sodium

Ingredients

8 cups water
1 package (16 ounces) dried black beans, rinsed and picked over
2 McCormick® Gourmet Collection Bay Leaves, Turkish
1/4 cup olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons McCormick® Gourmet Collection Cuban Seasoning, divided
1 teaspoon McCormick® Gourmet Collection Oregano Leaves, Mexican
2 tablespoons white wine vinegar
1/4 cup chopped pimiento-stuffed Spanish olives

Directions

1. Bring water, beans and bay leaves to boil in large saucepan. Boil 2 minutes. Remove from heat. Let stand, covered, 1 hour.

2. Meanwhile, heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add bell pepper and 1 tablespoon of the Seasoning; cook and stir 2 minutes or until vegetables soften. Add to beans. Return beans to boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.

3. Stir remaining 1 tablespoon Seasoning, oregano and vinegar into beans. Cook, uncovered, 15 minutes or until beans are tender. Stir in olives. Serve over cooked white rice.

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