Prep 24 hrs
Cook 3 hrs
Authentic Cuban-style black beans take a great deal of time but are well worth the wait. It is said that adding a teaspoon of baking soda in the last hour of cooking lessens the gastric after-effects of eating beans.
- 1 lb black beans
- 2 large green peppers (cut into several large slices)
- 10 cups water
- 2⁄3 cup olive oil
- 1⁄2 teaspoon black pepper
- 1 large onion (diced)
- 1⁄4 teaspoon oregano
- 4 garlic cloves (crushed)
- 1 bay leaf
- 2 teaspoons sugar
- 4 teaspoons salt
- 2 teaspoons vinegar
- 2 teaspoons olive oil
- 2 teaspoons dry wine
- Wash beans and let them soak in water and half of the green pepper over night at room temperature.
- Once beans have swollen, simmer on stove until they become soft (about 45 minutes).
- Heat olive oil in pan and sauté onion, garlic, and the rest of the green pepper.
- Add 1 cup of the coked beans to pan and mash well.
- Return entire mixture to pot with beans.
- Add salt, pepper, oregano, bay leaf, and sugar.
- Cover and return to boil.
- Simmer for 1 hour longer.
- Add vinegar and dry wine, cover and simmer for one hour longer.
- If beans are still too wet after this time, cook uncovered until they thicken.
- Remove bay leaf and top with olive oil prior to serving.
Absolutely Authentic. I was born in Havana and my Mother made black beans just like this and they are wonderful.
The scent of this cooking on the stove (green pepper, onions, garlic...) makes your home a 'home' and not just a house.
I am from camaguey ,Cuba. This recipe is authentic. My mother as well as myself make the black beans exactly like this. I highly recommend.