• 1 pound of dry black beans
  • 1/2 gallon water
  • 1 large onion, chopped
  • 3 green peppers, chopped
  • 1 clove garlic, minced
  • 1/2 cup olive oil
  • 1/4 ham bone
  • 3 bay leaves
  • 1 tablespoon salt
  • 1 ounce white bacon (cured salt pork fat back)
  • 1/2 cup white vinegar

My parents best friends were from Cuba and lived in Tampa, Fl.  We made trips to their home every few years and we always looked forward to being served a big pot of Cuban Black Beans and rice.  At that time you could not find dried black beans here in the deep South so they would load us up with bags of these wonderful beans and their delicious recipe.  My Mom would prepare these about once a month and I have continued with her tradition.  I hope you enjoy as much as we do.


  1. Wash and sort beans.  Soak overnight in 1/2 gallon water.  This water will be used for cooking.
  2. In a large dutch oven, fry onion, green pepper and garlic in olive oil until tender.
  3. Combine the rest of the ingredients including beans and water, except for the vinegar which is added a few minutes before serving.
  4. Cook over low heat until beans are tender and liquid is a thick consistency about 3 hours, stirring periodically.
  5. Serve over rice.

 Note:  I was out of green bell pepper when I prepared this dish to post so I used red bell pepper.