Emilia's Cuban Black Beans

My mother-in-law made this often when I lived in Miami before her death. After reading the other recipes on here, I found they all missed one very important ingredient for authenticity -- PORK! This recipe takes a while to cook, and I have also used a slow cooker with good results for those who enjoy using them. Serve over white rice. Hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 230 Calories

Ingredients

• ¼ cup chopped fresh cilantro
• 1 tablespoon ground black pepper
• ½ cup chopped fresh parsley
• 2 bay leaves
• 1 tablespoon ground cumin
• 1 lime, juiced
• kosher salt to taste
• 1 yellow onion, diced
• 2 tablespoons chopped fresh oregano
• ¼ cup chopped cilantro
• ¼ pound bacon, chopped
• ¼ teaspoon minced garlic, or to taste
• 2 achiote (annatto) seeds
• 1 pound dried black beans, picked over and rinsed
• ½ cup large pimento-stuffed Spanish green olives, sliced
• 1 teaspoon chopped fresh parsley, or as desired

Recipe Instructions

Step 1

In a large pot over medium heat, cook and stir the bacon with the annatto seeds until the bacon pieces are browned, crisp, and colored from the seeds. Stir in onion, garlic, 1/2 cup parsley, and 1/4 cup cilantro; cook and stir the vegetables in the bacon drippings until the onion is translucent, about 5 minutes. Add the beans, oregano, cumin, kosher salt, pepper, lime juice, and bay leaves. Pour in enough water to cover the beans by about 4 inches, and bring to a boil over medium heat.

Step 2

Cover the pot and simmer the beans and seasonings until tender, about 3 hours, adding water if necessary to prevent burning. Stir in the olives and 1/4 cup cilantro, and simmer for 30 more minutes, uncovered, to reduce excess soupiness if desired. Sprinkle with 1 teaspoon or more of fresh parsley, and serve.