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Cuban Black Beans

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Rate this recipe 4/5 (1 Votes)

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

Details

Preparation

Step 1

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.

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