Cuban Black Beans
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“This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.”
Cuban Black Beans
2 recipe photos
READY IN:2hrs 42mins |
SERVES:8 |
UNITS:US |
|
Ingredients Nutrition
- 1 lb dried black beans
- 1 green bell pepper, chopped
- 10 cups water
- 2⁄3 cup olive oil
- 1 large onion, minced
- 1 green bell pepper, minced
- 4 garlic cloves, pounded
- 4 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon dried oregano
- 1 teaspoon sugar
- 1 bay leaf
- 2 tablespoons vinegar
- 2 tablespoons wine
- 2 tablespoons olive oil
Directions
- Wash beans.
- In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
- **It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
- Cook until soft about 45 minutes.
- Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
- Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
- Add dry seasonings to the pot.
- Cover and boil 1 hour.
- Add vinegar and wine.
- Cover and simmer 1 hour.
- If broth is too watery, uncover and cook until it thickens.
- Just before serving stir in the olive oil.
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Cuban Black Beans