Prep 1 hr 15 mins
Cook 2 hrs
I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Prep time includes my method of "soaking" beans. Yield depends on whether beans are used as a main dish or a side.
- 8 ounces bags dried black beans
- 2 tablespoons olive oil
- 1⁄2 onion, chopped
- 1⁄2 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 1⁄2 cups water
- 3 tablespoons tomato paste
- 1 (2 ounce) jar diced pimentos (with liquid is okay)
- 2 tablespoons cider vinegar
- 1⁄2 teaspoon sugar
- lots black pepper
- salt, after beans are tender
- Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.
- Drain again.
- In a large saucepan, saute onion, bell pepper and garlic until tender.
- Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.
- Bring to a boil and reduce heat.
- Cover and simmer about 1-1/2 to 2 hours.
- After beans are tender, season to taste with salt.