Cuban Style Black Turtle Beans

    1 hour 50 minutes

    Black turtle beans are simmered with spices and vegetables and finished with a splash of balsamic vinegar. Serve with white rice.

    123 people made this

    Serves: 6 

    • 500g black turtle beans, washed
    • 1 onion, chopped
    • 1 red capsicum, chopped
    • 1 green capsicum, chopped
    • 2 bay leaves
    • 1 1/2 teaspoons paprika
    • 1 1/2 teaspoons ground cumin
    • 1 tablespoon dried oregano
    • 2 minced green chillies
    • 3 cloves garlic, minced
    • 4 tablespoons balsamic vinegar
    • salt and freshly ground black pepper to taste

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. In a large bowl, soak beans in water to cover overnight.
    2. Rinse beans, and transfer to a large stockpot. Add onion, capsicum, bay leaves, paprika, cumin, oregano and chillies, along with water to cover. Bring to a boil, reduce heat, and simmer for 1 1/2 hours.
    3. Test beans for tenderness, and when tender add garlic and balsamic vinegar. Season with salt and pepper to taste.


    Black turtle beans, or simply 'black beans' for short, are especially common in Latin American cuisine. High in fibre and packed with nutrients, they're a healthy addition to any dish. If you want to save some time, use tinned black beans instead of dried.

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    Reviews in English (82)


    This is a great vegetarian recipe! It is healthy and nutritious. No oil and so tasty. Everyone in the family loved it, my 12-year-old boy as well as my partner were pleasantly surprised. I am making my second batch tonight and added a some celery in it. We have lots of celery going floppy in the fridge.  -  06 Oct 2015


    Vinegar is optional and is really only used in some regions of Cuba. My family also does not use chile peppers. Cuban cooking does not normally use hot spices. Instead the key is to use garlic and salt to your tastes....beans are great the next day so I tend to make them the day before I need them. The flavor seems to concentrate. Additionally, I like to boil the beans and in a separate pan, I sweat the onions, oil and other spices and add the pre-cooked items to the beans -- I think it improves the flavor.  -  19 Oct 2000  (Review from Allrecipes USA and Canada)


    We make theis recipe frequently. One trick I have learned regarding beans is that if I forget to soak them overnight, that covering them with boiling water and then letting them sit for an hour gets them to about the right state.  -  07 Dec 2001  (Review from Allrecipes USA and Canada)