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Cuban Black Beans

Soupy black beans flavored with green and red pepper, garlic and oregano. Poured over rice and garnished with pickled vegetables.

Prep- 30 min. Cook- 30 min. Yield: 40, 4-oz servings
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Cuban Black Beans


2  pch Santiago® Seasoned Vegetarian Black Beans
2  each Red bell peppers, chopped
2  each Green bell peppers, chopped
1  each Onion, large, chopped
1/2  cup Garlic cloves, peeled
1  Tbsp Cumin, ground
1  Tbsp Oregano, dried
1 1/2  gal Water, boiling (190°-212°F)
3  cup Pickled cocktail onions, cilantro leaves and sliced banana peppers
4  qt Long grain rice, prepared


  1. Heat oven to 325°F.
  2. Place Santiago® Seasoned Vegetarian Black Beans in a 4-inch deep, full-steamtable pan. Set aside.
  3. Pulse peppers, onion, garlic, cumin and oregano in bowl of a food processor until roughly chopped into small dice. Pour into pan with beans.
  4. Pour boiling water over beans and vegetables and stir with a slotted spoon to combine.
  5. Bake covered with parchment and aluminum foil until beans are tender and have fully hydrated, about 30 min.
  6. Remove from oven and stir.
  7. Serve over rice topped with pickled onions, peppers and fresh cilantro.
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