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My Cuban Black Beans

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“My husband and I love Cuban food so much, but don't always have the time (or money ;)) to go to a restaurant, so I decided to teach myself how to cook Cuban food. This is my variation of Cuban Black Beans that I came up with myself, but I guess it's quite traditional. (prep time does not include soaking beans, give it about an hour or two)”
2hrs 10mins

Ingredients Nutrition


  1. Put beans into a pot with 2 cups cold water and bring to a boil.
  2. Once water is boiling, add oil, sazon packet, adobo, and bay leaf.
  3. Bring to a low boil for about 1 hour or until water just barely covers the beans. Check beans for tenderness.
  4. Add in bacon, onion, and green pepper and keep at a low boil for about 1/2 hour or until water is mostly absorbed.
  5. When water is mostly absorbed, check beans for tenderness. They should be soft when pierced with a fork, and there should still be liquid in the pot. If all the water is absorbed, pour in about a half cup more (just enough to keep it like a thick sauce).
  6. Once beans are tender and you've got a nice thick sauce in the pot, remove from heat.
  7. Add salt and pepper to taste.

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