Cuban Black Beans

Cuban Black Beans
Cuban Black Beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    cup black beans, dried

  • 9

    cup water

  • 1 1/2

    cup onion, chopped

  • 1 1/2

    cup green bell pepper, chopped

  • 3

    clove garlic, crushed

  • 1

    tsp salt

  • 1/2

    tsp black peppercorns

  • 2

    tbsp olive oil (to saute)

  • 1

    tsp dry oregano

  • 1

    tsp ground cumin

  • 1

    bay leaf

  • 3

    tbsp vinegar

  • 3/4

    cup dry spanish wine

  • 2

    tsp sugar

  • 2

    tbsp olive oil, to drizzle after

Directions

Cover dry beans with water and let stand overnight. Drain and discard water. Place beans in 6 quart saucepan with water and olive oil. Bring beans to a boil, reduce to low, cover and cook til tender, 1 hour. Chop onion and pepper. Mash garlic, salt and peppercorns. Saute onion and pepper in oil until translucent. Add crushed garlic and sautee another 1-2 minutes. Add the cooked beans, oregano, cumin, bay leaf, vinegar and wine. Cover and simmer over low heat for 15-20 minutes, stirring occassionally. Remove the bay leaf. Mash 1 cup of beans and return to pot (if you like thicker consistency, mash and extra cup or two of beans. A blender, or immersion blender, do this very well for you.) Add additional salt and pepper to taste. Stir in sugar. Drizzle a couple of tbsp olive oil over the beans. Cover pot, remove from heat and let stand 10 minutes. Garnish with cilantro and white onion.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: