Cuban Ropa Vieja with Black Beans

Cuban Ropa Vieja with Black Beans

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was "cuban". When I first saw the theme, I immediately thought sandwiches and pork so I wanted to explore a little more. This came out really good but there is definitely a better way to cook the beans but I was being really lazy.
Also, I was told adding cheese to the top of the meat was not very cuban but it was delicious so I did it anyway and do not care.



  1. 1 Tablespoon Canola Oil
  2. 2 lbs Beef
  3. 1 Cup Beef Broth
  4. 1 8 oz Tomato Sauce Cans
  5. 1 Onion
  6. 1 Green Bell Pepper
  7. 3 Cloves Garlic
  8. 1 6 oz Tomato Paste Cans
  9. 1 teaspoon Cumin
  10. 1 teaspoon Cilantro Fresh
  11. 1 Tablespoon Olive Oil
  12. 1 Tablespoon White Vinegar
  13. 1 lb Black Beans
  14. 1 Onion
  15. 1 Green Bell Pepper
  16. 6 Cloves Garlic
  17. 5 Cups Water
  18. 1 6 oz Tomato Paste Cans
  19. 1 Tablespoon White Vinegar
  20. 1 1/2 teaspoons Salt
  21. 1 teaspoon White Sugar
  22. 1 teaspoon Black Pepper (about 20 cranks)


495 mins
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    Heat Canola Oil over medium-high heat. Brown the Beef on each side (about 4 minutes per side).

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    Meanwhile, slice the Onion, slice and seed the Green Bell Pepper, and mince the Garlic.

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    Transfer Beef to slow cooker. Pour in the Beef Broth and Tomato Sauce. Add the Onion, Green Bell Pepper, Garlic, Tomato Paste, Cumin, Cilantro, Olive Oil, and Vinegar. Stir well, cover, and cook on low 8 - 10 hours.

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    Pour out Black Beans on a baking dish to pick out any rocks or bad beans. Rinse the beans with water.

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    Chop the Onion, seed and chop the Green Bell Peeper, and mince the Garlic.

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    In a second slow cooker, combine the Black Beans, Onion, Green Bell Pepper, Garlic, Water, Tomato Paste, Vinegar, Salt, White Sugar, and Black Pepper. Stir well, cover, and cook about 8 hours or until the beans are soft.

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