Cuban Black Beans with Ham

Black beans with ham are a delicious side to pork ribs or anything off the grill. Different from baked beans, this recipe is healthier in that no sugars are needed for great flavor.
Cuban Black Beans And Ham | Dishin' With Darla

This recipe is how I make black bean soup too. The only real difference is how much broth I add as when making soup I use significantly more.

I usually make these in the morning for an evening meal and let the flavors settle into the beans. They are even better the next day!

These beans are best served with rice. Look for my recipe for Pineapple Cilantro Rice, it works really well with the beans as well as with your favorite pork dish like ribs or pulled pork.

Cuban Black Beans with Ham

Black beans with ham are a delicious side to pork ribs or anything off the grill. Different from baked beans, this recipe is healthier in that no sugars are needed for great flavor.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Cuban
Servings: 10 servings

Ingredients

  • 4 cans of black beans
  • 2 T olive oil
  • 3-4 cloves garlic (minced)
  • 1 large sweet onion (diced)
  • 4 green onions (sliced thinly (garnish))
  • ¾ c sour cream (garnish)
  • 4-6 Roma tomatoes (diced)
  • 2 jalapenos (minced)
  • 3 carrots (peeled and diced)
  • 1 large ham steak (about 8-10 oz. cut into bite-size piece)
  • 1 yellow pepper (diced)
  • 4 T fresh cilantro
  • 2 t salt (may need more since beans soak up the salt)
  • 2 t pepper
  • 1 can beef broth
  • 1 T cornstarch (dissolved in cold water)
  • 1 T cumin
  • ½ t Cayenne pepper to taste (optional in terms of spice level desired)
  • Garnish – Served on the side Optional but good!
  • 6 sliced green onions
  • 2 diced fresh jalapenos
  • 1 cup sour cream

Instructions

  • In a large pot or skillet, saute onions, red pepper, jalapenos, and carrots until softened.
  • Add tomatoes, ham steak, cilantro, and garlic.
  • Cook for 3-4 minutes.
  • Add rinsed and drained black beans.
  • Add broth and cornstarch. Cook on medium-high for a few minutes, then reduce to low.
  • Cook until ½ of the broth has evaporated.
  • Add cumin and salt and pepper to taste.
  • Add more cilantro, jalapenos, and cayenne if you’re wanting it spicier.
  • Let cook for about 30 minutes at least on low for all the flavors to incorporate.
  • Garnish with sliced green onions, sliced jalapenos, and sour cream.
  • ENJOY!

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