• Cooking Time: 2 hours
  • Servings: 4-6
  • Preparation Time:


My Country's take on a Cuban classic


  • 2 cup dried black beans, picked over rinsed and soaked overnight
  • 4 cup water
  • 1 large vidalia onion, minced small
  • 1 cup chopped green pepper
  • 2 tbsp. minced garlic
  • 2 bay leaves
  • 4 slices bacon diced
  • 1/2 tsp Adobo
  • 1/4 tsp. fresh ground black pepper
  • 1/4 tsp. oregano
  • 1/4 tsp. dried thyme
  • 3 tbsp. cider vinegar
  • 1 scotch bonnet pepper


  • Drain soaked beans and add them to water in medium saucepan.
  • Bring to boil, reduce heat, cover pan and simmer for 30 minutes.
  • Add onions, green pepper, garlic, bay leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer.
  • Add scotch bonnet (do not let rupture also in order to not forget it's in there I like to put it inside a tea diffuser & pop in).
  • Check after 40 minutes add more water if necessary. Stir in vinegar, simmer for another minute.
  • Five minutes before serving the beans remove the bay leaves and scotch bonnet and heat the beans, stirring often to avoid scorching.
  • Good served on top of rice or alone.

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