Cuban Black Beans

Name: Cuban Black Beans
Yield: 6
Ingredients: 1 cup chopped onion; 3/4 cup chopped green bell pepper; 2 cups no-salt-added or low sodium tomato juice (see note); 4 1/4 cups cooked or 3 (15 ounce) cans, no-salt-added or low sodium black beans, drained; 1 1/2 cups chopped tomatoes; 1 cup no-salt-added or low sodium tomato sauce; 3 cloves garlic, minced; 1 tablespoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend, adjusted to taste); 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper

By: www.DrFuhrman.com

by 77 members

G - BOMBS

Category: Main Dishes - Vegan

Tag: Quick and Easy

These Cuban-style black beans are hearty, satisfying and easy to prepare. A perfect way to get your daily serving of beans.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (44)

Serves 6

Ingredients

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1 cup chopped onion

3/4 cup chopped green bell pepper

2 cups no-salt-added or low sodium tomato juice (see note)

4 1/4 cups cooked or 3 (15 ounce) cans, no-salt-added or low sodium black beans, drained

1 1/2 cups chopped tomatoes

1 cup no-salt-added or low sodium tomato sauce

3 cloves garlic, minced

1 tablespoon Dr. Fuhrman's MatoZest (or other no-salt seasoning blend, adjusted to taste)

1 teaspoon cumin

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions:

Heat 2 tablespoons water in a large pan and water sauté the onion and pepper until tender. Add tomato juice and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender.

Note: Select tomato products packaged in glass jars or cartons. These materials do not contain BPA.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 228
Protein 14 g
Carbohydrates 44 g
Sugars 7 g
Total Fat 1.1 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 21 mg
Fiber 13.8 g
Beta-Carotene 569 ug
Vitamin C 42 mg
Calcium 72 mg
Iron 4.2 mg
Folate 232 ug
Magnesium 120 mg
Potassium 973 mg
Zinc 1.9 mg
Selenium 2.4 ug

My Rating:
(click on a star to select your rating)

Guy Harmsen

02/26/2011 07:36 PM

Rated this recipe:

This recipe is good, but MUCH tastier if you add at least 2- 3 tsp. of cumin to it.

vaporz replies:

06/25/2023 07:56 PM

Rated this recipe:

Concur. Plus chili powder.

Cassiegirldog

10/15/2011 07:35 PM

Rated this recipe:

I made this recipe from the cookbook and there was no cumin listed. I also didn't have the VegiZest. Even so, it was delicious. I served it over winter squash.

Barb1948

02/06/2012 05:08 PM

Rated this recipe: (no rating)

I added Chili pepper to this and it made a great Chili. My family loved it.

WindDancer62

02/20/2012 11:48 PM

Rated this recipe:

I made this but used low sodium V8 instead of tomato juice and it was delicious.

mailgirl replies:

08/28/2016 08:20 PM

Rated this recipe: (no rating)

Good idea!

Shelly21 replies:

03/26/2018 06:49 PM

Rated this recipe: (no rating)

I could find no low sodium tomato juice in my local grocery. I did find organic “Very Veggie” juice, low sodium, made by R.W. Knudsen. Looks like good stuff!

vaporz replies:

06/15/2022 04:12 PM

Rated this recipe:

It is, and unlike low sodium V8, there is zero salt added!

WindDancer62

02/28/2012 11:56 PM

Rated this recipe:

I made this and added steamed collard greens and it was so good.

BFMU replies:

07/14/2018 03:02 PM

Rated this recipe: (no rating)

I really like the collard greens idea!

Jananne

03/26/2012 02:40 PM

Rated this recipe:

This is a very good recipe! i added some red pepper powder to give it some kick and served it on a generous bed of baby spinach. Wonderful!

TerriK

03/27/2012 02:02 AM

Rated this recipe:

This was really good! I substituted red pepper for the green since I'm not a fan of cooked green peppers. Also, as another commenter noted, I added more cumin than recommended and also substituted low sodium V8 juice for the tomato juice. I added two jalapeno peppers and some red pepper flakes and ended up with a spicy, very tasty chili-like dish. I enjoyed it so much that the next night I made a triple batch and froze it. Thanks for the recipe!

jlk2005

01/03/2013 12:22 AM

Rated this recipe: (no rating)

Great recipe! I used orange bell pepper and didn't use the VegiZest (don't have any). Served it with small square of cornbread and a dollop of sour cream. Yum! Definitely a 5 star recipe!

Talina

02/26/2013 01:14 PM

Rated this recipe:

Simple and easy to make. Delicious. Definitely will have again.

Cynthia62

05/11/2013 06:01 PM

Rated this recipe:

Made as described in recipe....except used Mrs. Dash instead of VegiZest. This was a simple yet delicious dish. Just enough seasoning and not too spicy. The whole family loved it.

Angela47

05/28/2013 07:14 PM

Rated this recipe:

Just the right combination of onion and pepper, neither was too strong. The tomatoes made the dish sweet, cumin,garlic, and pepper made it savory! I made it without VegiZest as I do not have it, and used V8 low sodium. Really delicious! I gave it five stars as it was also easy to prepare..all one dish!

This comment was last edited on 05/28/2013 07:15 PM

BarefootMama

06/04/2013 09:29 PM

Rated this recipe:

I didn't have tomato juice so I mixed 1-1/2 cups veggie broth with 1/2 cup tomato sauce and it worked out great. As I sauted the ingredients it seemed that there there werent enough black beans so added two more cans. Taste testing it, I also added two small cans (4 oz each) of diced green chilies, which added a lovely visual element with the green. The concoction came out great. Served it over thyme-seasoned brown rice. Delicious.

This comment was last edited on 06/04/2013 09:34 PM

BarefootMama

06/04/2013 09:37 PM

Rated this recipe:

I didn't have tomato juice so I mixed1-1/2 cups veggie broth with 1/2 cup tomato sauce and it worked out great. As I sauted the ingredients I just felt there wasn't enough black beans so added two more cans. Taste testing it, I also added two small cans (4 oz each) of diced green chilies. The concoction came out great. Served it over thyme-seasoned brown rice. Delicious.

white-collar

04/22/2014 01:58 PM

Rated this recipe: (no rating)

A bunch of cilantro chopped really adds to this, also.

Vivian22

04/22/2014 02:24 PM

Rated this recipe: (no rating)

where do you fine tomatoes in glass jars, all I can fine are cans
Thanks

This comment was last edited on 04/23/2014 01:18 PM

msajbel

04/22/2014 02:44 PM

Rated this recipe: (no rating)

One of the things that has kept us vegan (besides Dr Fuhrman's great inspiration!) is the fact that we use organic dried beans bought in bulk. The taste is so much better than the packaged or canned beans, and end up being less expensive. We soak the beans overnight, sauté all the seasoning and vegetables, pressure cook with the beans for 30 min, then let the pressure go down by itself. The only thing we might add afterwards is some spinach or arugula as we slow cook to the desired consistency.

ReneeBW

04/22/2014 08:23 PM

Rated this recipe: (no rating)

I just posted a comment. What happened to it??

yaparmley

04/23/2014 11:38 AM

Rated this recipe: (no rating)

The recipe requires 2 cups of tomato juice and then 1 cup of tomato juice. Is that correct?

veg4life

04/23/2014 06:35 PM

Rated this recipe: (no rating)

The recipe uses 2 C. of tomato juice plus 1 C. tomato sauce.

vaporz

04/23/2014 06:57 PM

Rated this recipe:

This recipe is excellent as is, but if you love the bold flavor of fresh cilantro (I do!), it adds another dimension to this dish. Also, being the capsicum addict I am, I added a chopped habanero pepper to the line-up which made this imitable repast surreal. Go beans!

izzymejia

04/23/2014 10:01 PM

Rated this recipe:

good idea what is the vegizest?

vaporz replies:

12/17/2019 06:42 PM

Rated this recipe:

https://shop.drfuhrman.com/organic-vegizest-salt-free-seasoning/

mpgagne

04/24/2014 11:11 AM

Rated this recipe: (no rating)

This is a favorite in our house. I serve it over steamed brown rice. I'm going to try some of your add ins next time.

Minnesota Dave

05/06/2015 12:40 PM

Rated this recipe:

VegiZest is an Herb blend that you can only buy through this site. But, you can use other herb blends in it's place.

Taelian

05/06/2015 03:52 PM

Rated this recipe: (no rating)

What is the serving size?

vaporz replies:

06/15/2022 04:19 PM

Rated this recipe:

14 fluid ounces.

Minnesota Dave

05/07/2015 05:08 PM

Rated this recipe:

My wife often isn't too excited about some of these vegetarian recipes. But she loved this one. I added a few more ingredients, all of which I think contributed to the excellent taste - 2 large stalks of celery, chopped; 1 cup chopped Baby Bella mushrooms; and about 1.5 - 2 cups of chopped kale. I think the kale really added significantly to this "chili." I also added many of the things others of you suggested - V8 instead of tomato juice, cilantro, green chilis, and a dollop of sour cream when served. All contributed to a 5 star meal!

Elaine Garces

05/08/2015 02:31 PM

Rated this recipe:

This recipe is very good and very easy to prepare. And also serves as a nice base to get creative with. I used 2 tsp cumin instead of 1 tsp, plus I added in kale, avocado and plantains.

Wendy F.

05/09/2015 06:36 PM

Rated this recipe:

I put this recipe in my crock pot. At the end of the day knowing dinner has been slowly cooking all day is a real winner!! Anyway this was delicious!! I used V8 juice like one party did and it was quite tasty. I did cut the recipe in half so we wouldn't have any leftovers. Somehow leftovers in our house never get eaten. They just get lost in the frig and end up getting pitched. Anyway my hubby asked when we were going to have it again and I said TONIGHT!! Served it over brown rice and it was quite hearty.

acatlady2 replies:

09/21/2019 02:04 AM

Rated this recipe: (no rating)

I hear you on the leftovers. Same thing at my house. Hubby gets tired of them. How long did you cook it in the crockpot? Low? Did you saute the veggies first? Thanks. I love converting recipes to use in the crockpot.

Debbieshapiro

08/23/2015 08:32 AM

Rated this recipe: (no rating)

This is also in the ETL cookbook without the Matozest but with some black pepper and some red wine vinegar. Also more garlic. I wonder which is the better version?

Victoria1111

08/20/2016 06:54 PM

Rated this recipe:

I added extra spices, mushrooms, and celery to mine.

beldorian

08/29/2016 03:17 PM

Rated this recipe: (no rating)

Is the nutrition information for the entire batch or per serving? If it's per serving, what is the best way to determine the serving size?

Linda P. replies:

09/09/2016 01:46 PM

Rated this recipe: (no rating)

The nutrition info is per serving. The recipe makes six servings.

amsoul

12/31/2016 08:33 PM

Rated this recipe:

Best recipe I've tried so far, just love it! Thanks for the suggestions from varous posters. I doubled the cumin, added some red pepper, and used the Low Sodium V8, as sugested and it was awesome. I think I'll try adding some greens and mushrooms on the next batch. Meals like this make being a nutritarian easy.

Pitakid

01/12/2017 06:21 PM

Rated this recipe:

WOW!! AMAZING!! I'm a good soup maker... and this might be the BEST soup I've EVER made.

Someone that posted mentioned the raw garlic was too strong in the "Mashed Potatoes"... so I used a WHOLE HEAD roasted garlic instead... Yum

For the soup spices... I was out of chili powder... used 1 tsp "ground chilli pepper", 1 tsp curry powder , 1 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp cacao powder, left out the cayenne.

... the salsa I chose was "newman's" ... which has 65 mg per 2 TBL... ( but it was a bit lame ) so I added a small can of mild green chilli peppers as well.

SOUP STOCK VEG BROTH: 10 minutes at high pressure, regular whistle top pressure cooker

5.5 cups water ( reduces to 4 cups.. 1 quart .. in pressure cooker ),

2 parsnips scrubbed and quartered (dirty ends cut off ) ,

2 head garlic - cloves broken apart, papery skins used as well ... (dirty roots removed)

1 bunch cilantro

1 bunch thyme

Sandi

06/16/2017 05:10 PM

Rated this recipe:

I added oyster mushrooms, baby bok choy, and topped it with some rice noodles, pine nuts, and a balsamic drizzle. I used low sodium salsa in place of the juice and tomato sauce. Very good!

imerimeri

10/31/2017 12:57 AM

Rated this recipe:

Awesome recipe!! I didn't have the exact ingredients, so used what I had, fresh mango salad with celantra, red onion, green peppers, celery and a little fresh hot pepper, tossed with red wine vinegar and a bit of liq stevia. Yum! Cold crunchy, sweet, tangy, with a bite to it! Thank you so much!!!

Jesahare

03/03/2018 10:14 AM

Rated this recipe:

So very good! We put ours on a plain baked potato. It was filling and just so delicious. Even my husband, who is pretty Leary of these new recipes, approved!

This comment was last edited on 03/03/2018 10:15 AM

skyswim

07/26/2018 02:38 PM

Rated this recipe:

I do this recipe in the instantpot with 2 cups of black beans uncooked and unsoaked and 3 cups of tomato juice, everything else is the same. I saute the onion, pepper and 4-6 cloves of garlic (no garlic salt) and then set manual high pressure for 35 minutes with natural depressurization. This eliminates many salt issues and the favor is divine!! we always keep it in our fridge for a quick snack or meal with a salad.

[email protected] replies:

03/21/2019 07:34 PM

Rated this recipe: (no rating)

Thanks for the IP conversion!!!

Ilita

10/20/2018 10:57 PM

Rated this recipe:

This was a hit at dinner tonight. I followed the recipe, but added 2 stalks of celery and used 1 T ground cumin. I served it with cornbread.

Johncgandy

11/09/2018 09:40 PM

Rated this recipe:

I was busy all day and had done nothing to prepare for dinner; on the way home stopped by grocery store and searched this website for vegan main dishes. I had everything except the bell pepper and tomato juice, but did have low sodium V8 so elected to use it; just bought the pepper (and a head of cauliflower to make Sneaky Pink Smoothie for breakfast). This recipe is easy to prepare and the seasoning is perfect! For a starch I made some wild rice (from Minnasota— never grew cotton there, so arsenic has never been used in Minnasota to control boll weevils). Wonderful dinner!

This comment was last edited on 11/09/2018 09:43 PM

TulipBenjamin

03/26/2019 07:07 PM

Rated this recipe:

Best black bean recipe I’ve ever prepared!

BrentH

05/12/2019 05:17 PM

Rated this recipe:

Added 1 tsp cumin and 1 additional can of no-salt black beans. Very nice.

Johncgandy

07/27/2020 03:33 PM

Rated this recipe:

Black beans are such a satisfying food and I've been searching for a recipe; here it is! I used a bell pepper grown in my own garden and also added a jalapeño pepper I grew (per some of the comments). I'm stuck a home today and want to have dinner ready when Jill gets home. I didn't have any tomato juice so used a can of tomato sauce cut with veggie broth. Wild rice and sautéed spinach will round it out for dinner. These black beans are good!

N1njturt1e

03/17/2021 05:20 PM

Rated this recipe:

Quick, easy & delicious! I added more cumin as many suggested & more onion too. Excellent!

HaroldD

10/23/2021 04:07 PM

Rated this recipe:

I made the Cuban Black Beans today by substituting the black beans with a 20 oz dry bag of 16-Bean Soup Mix, minus the soup mix seasoning, soaking the beans overnight in water, and cooking the beans in salt free vegetable broth. For seasoning I used Mrs. Dash original blend, organic cumin, and fresh garlic. We were amazed. No salt, oil or sugar (SOS), but the dish was bursting with flavor. We will definitely make this dish again. Thank you for sharing the recipe.

This comment was last edited on 10/24/2021 02:10 PM

Pasquale52

01/06/2023 02:25 PM

Rated this recipe: (no rating)

Is a serving 1 cup? Would be nice to know serving size.

This comment was last edited on 01/06/2023 02:25 PM

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Cuban Black Beans

Ingredients

Instructions:

Per Serving: