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Helenbo's Authentic Black Beans

This is the best recipe you will ever see for Black Beans.
Black beans and yellow rice are served with just about every meal in Cuba and variations of this side dish are shared throughout the Caribbean.
This recipe is easy enough to do and is sure to please each and every guest at your dinner table.

4 cans undrained Black Beans
2 tablespoons olive oil
1 medium red pepper, chopped
1 medium green bell pepper, chopped
1 large onion, chopped
5 cloves garlic, minced
3/4 of 3.5 oz. jar capers, drained
1/2 of 7 oz. jar pitted olives, drained
1/2 cup mojo marinade (see recipe below)

In a large pot saute onion, garlic, and red and green pepper in olive oil until onion becomes transparent. Add the black beans, mojo, capers, and olives. Cook uncovered over medium heat, stirring frequently 1 to 1-1/2 hours or until thick.
Serve over yellow rice as a compliment to any Caribbean entree.

Caribbean Mojo

Mojo (mo-ho) is another Caribbean marinade that is used on chicken, pork, beef, and fish throughout the Islands.
The variations are countless, and each household has a differant flavor.
I use this recipe because it is basic and adds just the right amount of taste to any dish it is used in.

4 cloves garlic, pressed
2 medium onions, chopped
1 teaspoon ground oregano
1 teaspoon ground cummin
1/2 teaspoon ground bay leaves
1 1/2 cups sour-orange juice
2 cups olive oil

In food processor blend garlic, onions, oregano, cumin and bay leaves until mixture is smooth. Add sour-orange juice until mixed well.
Heat up olive oil and add chopped ingredients. Cook for 10 minutes and let cool to room temperature before using.
Increase amount batches according to meat poundage.