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Cuban Black Beans
Serves 6
15 minutes preparation time, plus overnight for soaking beans
3 hours cooking time
1 pound dried black beans
8 cups water
2 large green peppers, chopped and divided
1/3 cup olive oil
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1 bay leaf
1 tablespoon sugar
2 tablespoons vinegar
2 tablespoons dry white wine
2 tablespoons olive oil (optional)
Cooked rice for serving
Wash the beans and soak them overnight in the water with half of the green pepper. After the beans have soaked, bring them to a boil in the same water in a large stock pot. Reduce heat and simmer, uncovered, until they soften, about 1 hour.
While the beans are simmering, heat the oil in a large sauté pan and sauté the onion and garlic. After a few minutes, add the remaining green pepper and sauté for a few more minutes. When the beans are soft, scoop out approximately one cup of the beans, and pour it into the sauté pan with the garlic, onions, and pepper. Mash these beans thoroughly with the garlic, onions, and pepper. Pour the entire contents of the sauté pan back into the stock pot with the rest of the beans. Add the salt, pepper, oregano, bay leaf, and sugar. Let them simmer uncovered for about another hour.
Add the vinegar and wine. Let the beans cook uncovered for about another hour over a low flame until they are soft. The beans should be fairly liquid, but if you prefer them thicker, there's no harm in letting them simmer longer. Adjust the seasoning to taste. If you're using the additional olive oil, add it just before serving.