Authentic Black Bean Recipe

By drinkfairy

Ingredients

• 2 - 1lb. Bags of Goya Black Beans (I like the size and texture of their beans when cooked)
• 2 - Medium to Large Spanish Onions, Red Onion works as well (To be used at different times)
• 2 - Medium to Large Green Peppers (To be used at different times)
• 8 - Large Garlic Cloves (To be used at different times)
• 6 - Dried Bay Leaves (To be used at different times)
• Coarse Salt (Used as you cook, you must taste as you go and depending on your salt level add accordingly)
• Fresh Pepper (Ground Black Pepper also for a touch later)
• Olive Oil (Either Goya Spanish Olive Oil or Sicilian Olive Oil its hearty and cloudy and great for beans)
• 1-Teaspoon of Apple Cider Vinegar
• Ground Cumin

Preparation

Step 1

PREPARATION (THE SOAKING OF THE BEANS)
Clean/rinse the beans very carefully several times they might contain little pebbles.
Once cleaned place the beans in the pot
Cut 1- Spanish Onion into quarters–place in the pot
Cut 1- Green Pepper remove seeds into quarters–place in the pot
1-Teaspoon of Ground Cumin–place in the pot
1-Teaspoon of Coarse Salt–place in the pot
1-Teaspoon of Black Pepper–place in the pot
1 1/2-Tablespoon of Olive Oil–place in the pot
4-Large Peeled Garlic Cloves – Use your paring knife and cut a slit into them–place in the pot
Add 3- Dried Bay Leaves
I like to use my hands, but spoons work as well, mix all together. The aroma is great!
Fill the pot with water about 1 inch above the bean line, cover and soak overnight for at least 12 hours….
IN THE MORNING (THE FUN BEGINS)
Check the bean water line- water has been absorbed, add more, at least 1-inch above the bean line
Bring to a high boil for about 5minutes, stir and reduce to low heat
Cook uncovered for about 2 1/2 hours
Skim occasionally and stir–check the water line, never let it dry out, check bean tenderness. If you need to add more water it must be warm/hot.
After 2 1/2 hours the vegetables (onion, green pepper, cloves, etc. have basically dissolved to nothing). Discard the bay leaves and remove the vegetables with your tongs and transfer to a bowl. Next transfer into a food mill- if you leave a few vegetables behind in the pot it is fine. Add some liquid of the beans to your food mill with the vegetables and create a nice paste- add back to the pot….
Taste the bean tenderness most should have cracked and they should be tender not MUSH, not hard…Continue to cook on low heat…. Add your last 3-remaining bay leaves. Add some fresh cracked pepper – to taste. (Less is more, you can always add more)
FINAL STEP…. MAKING THE SOFRITO!
Fry Pan is now needed
Finely dice/cube your remaining onion,green pepper(seeds removed) and garlic cloves – set aside
Add about 1/4 cup of olive oil to the fry pan low heat until FRAGRANT do not smoke it at all
Add the garlic, stir, do not let it brown
Add the onion, continue to stir until opaque and tender about 8-10 minutes
Add the green pepper cook until tender
Add pinch of salt to taste
Add pinch of black ground pepper
Add a teaspoon of apple cider vinegar (sometimes I use the cap of the bottle as the measurement)
Add the cumin–1teaspoon
Stir – mix well making sure all flavors are combined
Remove from heat and add all contents to the beans that are still cooking at low temp. Continue to cook your beans for about another 1 1/2 low heat – COVERED.
Your basically done… The beans should be tender, the broth a bit thick…
Set aside serve and eat or store in the fridge–only in glass containers.