Cuban Black Beans and Rice, by Beverly Hicks Burch

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Cuban Black Beans

By Beverly Hicks Burch

Daddy was a mechanical engineer/Project Manager. For years he worked for an international firm called Rust Engineering. Rust had a monthly newsletter for their employees and of course there was usually a recipe shared somewhere within each edition. A long time ago…a very long time ago (like when I was in middle school) there was one recipe that has become a “Bev Classic”.

And, that was Cuban Black Beans. The recipe was authentic. The gal that shared it was from Cuban heritage and it was a recipe that had been used in her family for years.

Mom made it a time or two, but it was the kind of thing I knew I would make over and over for the rest of my life. There have been a few people that would probably have sold me their birthright for a bowl of my Cuban Black Beans.

Over the years I have fine tuned it and I ramp it up a tad by serving yellow rice with it. Oh man, my mouth is watering just thinking about it…I portend a pot in the near future…

Cuban Black Beans

1 pound dried black beans

10 cups water

2 bay leaves

2 tablespoons sugar

3 – 4 boneless pork loin chops

2 large onions

2 large green bell peppers

5 cloves of garlic, minced

4 teaspoons salt

½ teaspoon pepper


Garlic powder

Onion powder

2 – 4 fresh lemons

2 tablespoons vinegar

2 tablespoons sherry

2/3 cup olive oil, divided

2 large jars (or 4 small) chopped pimentos, juice included

The night before:

1. Wash and clean the beans and soak in 10 cups of water in a large stockpot.

2. Cube the pork loin. Juice the lemons and make sure the pork in covered with lemon juice. Add ½ teaspoon each oregano, garlic powder and onion powder and mix well. Marinate overnight.

The next day:

1. Drain beans and rinse. Add beans back to the pot and add 10 cups of fresh water (or for a richer stock you could use low sodium chicken broth).

2. Next add 1 onion, chopped; 1 bell pepper cored and cut into thick pieces; 3 cloves of garlic, minced; ½ of the pork chop mixture; the 2 jars of pimentos including the juice and 2 bay leaves. Start cooking on high at first, then reduce heat and medium and cook for an hour or until the beans begin to soften.

3. Add salt, pepper, sugar, and ½ teaspoon each oregano, garlic powder and onion powder. Continue cooking for another half hour.

4. Add vinegar, sherry and 2 tablespoons of the olive oil and continue cooking for at least another half hour. Beans should start to think and continue to soften.

5. In the meantime mince the remaining onion, bell pepper and 2 cloves of garlic and the remaining pork chop mixture. Sautee in the remaining olive oil until the vegetables soften and the pork chop is no longer pink.

6. Pour into the black bean mixture and continue cooking until the beans are thickened and soft.

7. Serve over yellow rice.


Cuban Black Beans and Rice

© 2011 Beverly Hicks Burch All Rights Reserved.

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Comments: 2

  1. buy california lemons April 4, 2011 at 2:54 pm

    Oh that looks divine.
    Mmmm. Boy does that ever look good.

    A big thank you to your father and Rust Engineering too. I hope they are carrying on that tradition of recipe sharing.

    I noticed you use olive oil instead of extra virgin olive oil. I have read that extra virgin olive oil is one of the most powerful anti-inflammatory foods in existence. Does it matter which one you use? Does it make any difference in flavor?


    • bamasteelmagnolia April 4, 2011 at 6:29 pm

      Thanks Lillian. For years Rust carried on the monthly recipe in the newsletter, Rusty Tales. Unfortunately, Rust is now one of those defunct companies of yesteryear. Rust went through several mergers and was gobbled up over time by other companies once the Rust brothers sold their interest. Some of the old timers that are still around have the Quarter Century Club that meets for lunch occasionally…initiation into that auspicious group is 25+ years of employment at Rust, which of course my Dad had.

      As far as the olive oil…I guess I should be more specific. I do use extra-virgin olive oil 99.99% most of the time. I guess I should say EVOO 😉

      And yes, the beans are mmmm, good 🙂

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