Recipe by Chef Chessie
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.
Top Review by StarNina
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.
- 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
Directions See How It's Made
- 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.