Emilia's Cuban Black Beans

admin 25/04/20 Recipes


10 servings

Prep Time


Cook Time



1/4 pound: bacon, chopped

2: achiote (annatto) seeds

1: yellow onion, diced

1/4 teaspoon: minced garlic, or to taste

1/2 cup: chopped fresh parsley

1/4 cup: chopped cilantro

1 pound: dried black beans, picked over and rinsed

2 tablespoons: chopped fresh oregano

1 tablespoon: ground cumin

: kosher salt to taste

1 tablespoon: ground black pepper

1: lime, juiced

2: bay leaves

1/2 cup: large pimento-stuffed Spanish green olives, sliced

1/4 cup: chopped fresh cilantro

1 teaspoon: chopped fresh parsley, or as desired


In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.

Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.


Calories: 230 kcal

Carbohydrates: 31.1 g

Cholesterol: 8 mg

Fat: 7.2 g

Fiber: 7.7 g

Protein: 11.8 g

Sodium: 373 mg

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