Cuban Black Beans
- 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
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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