Delicious meals start with simple, wholesome ingredients.

Lunch & Dinner
Cuban-Style Black Beans

Cuban-Style Black Beans


1 pound dried C&F Foods Black Beans
1 teaspoon oil
1 green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
Salt and freshly ground pepper to taste
Cumin to taste
6 cups reserved black bean water
2 tablespoons red wine vinegar
1 tablespoon sugar
1 bay leaf


How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans. Reserve the cooking liquid.
In a large pot, heat oil on medium heat and sauté bell pepper, onions, and garlic until translucent. Add seasoning to taste. Add beans and bean water. Bring heat down to low, then add vinegar, sugar, and bay leaf. Simmer for at least 20 to 30 minutes. Add more water and seasoning as desired. If you want beans to be soupy, add enough water to reach 2 inches above beans. For thicker consistency, let water cook down. Before serving, remove bay leaf. Serve as is, over rice, or in any recipe calling for cooked beans. Serves 10.