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.
- 453.59 g black beans
- 2 large green peppers (cut into several large slices)
- 2365.9 ml water
- 158.51 ml olive oil
- 2.46 ml black pepper
- 1 large onion (diced)
- 1.23 ml oregano
- 4 garlic cloves (crushed)
- 1 bay leaf
- 9.85 ml sugar
- 19.71 ml salt
- 9.85 ml vinegar
- 9.85 ml olive oil
- 9.85 ml 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.
These are the best black beans you'll every eat. They remind me of the black beans that we ate when we were in Costa Rica and they would fix black beans for every meal of the day including breakfast! Will worth the process of fixing them, trust me you won't regret it!
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.