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Cuban Black Beans Stew Recipe


1 lb. dried black beans,
3 cloves garlic, chopped,
1 onion, chopped,
1 lb. pork loin, diced,
1 Tbsp. paprika,
1/4 tsp. cumin powder,
1 bay leaf,
3 cups chicken stock,
1/2 tsp. chili powder,
1 Tbsp. white vinegar,
1 tsp. dried oregano,
2 Tbsp. vegetable oil,
salt and pepper to taste.


Put the black beans in a pot with 2 litres of water and let them soak for at least several hours. Strain the beans and add fresh water to the pot. Bring to a boil, reduce the temperature and simmer the black beans until they are soft, about 2 hours. Strain and discard the water. Heat the oil in a large skillet and saute the garlic and onion for 3 minutes. Add the pork and saute for 4 minutes more. Add the paprika, cumin, chili powder and bay leaf and stir. When the paprika start bubbling in the skillet, deglaze with the chicken stock and add the rest of the ingredients including the boiled black beans. Simmer until the stew is thick, remove from heat and serve with some sour cream on the side, if desired.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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