Cuban Black Beans

By zeenieme

Ingredients

• 2 cups dried black beans, rinsed
• 1 bay leaf
• 3 medium green peppers, chopped
• 2 medium onions, chopped
• 1/2 cup olive oil
• 6 garlic cloves, minced
• 1 can (15oz) tomato puree
• 1/2 cup sherry or chicken broth
• 2 Tbsp. sugar
• 3/4 tsp. salt

Details

Servings 9

Preparation

Step 1

1. Soak beans according to package directions

2. Drain and rinse beans, discarding liquid. Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 1/2 to 2 hours or until tender.

3. Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain beans; discard bay leaf. Stir beans into tomato mixture.