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Cuban Black Beans with Saffron Rice


  • 1 lb. dried black beans
  • 4 quarts water
  • 1 smoked ham hock
  • 3/4 cup olive oil
  • 2 onions, peeled and chopped
  • 12 small sweet chili peppers, seeded and chopped
  • Salt and pepper
  • 2 bay leaves
  • 4 tbsp. sugar
  • 3 tsp. dried oregano
  • 1 cup dry red wine
  • 2 tbsp cider vinegar
  • 1 tsp. ground cumin
  • Dash of hot sauce
  • 1 lb. Vigo saffron yellow rice


  1. Sort and wash beans. Soak in hot water overnight.
  2. Drain beans and place in 4 quarts water. Add ham hock and bring to boil. Reduce heat and simmer until tender, about 45 minutes.
  3. Heat olive oil in a skillet over low heat. Add onions and garlic. Cook about 10 minutes. Add peppers and season with salt and pepper. Add bay leaves and cook 10 minutes, stirring occasionally.
  4. Add 1 cup drained, cooked beans to onion mixture and mash beans thoroughly. Stir in sugar and 1 tsp. oregano. Add onion mixture to bean pot, cover and simmer for 1 hour over medium heat.
  5. Add red wine, cider vinegar, hot sauce, remaining oregano and cumin. Uncover and cook until sauce thickens.
  6. Serve over rice.

Serves 6-8