Cuban Black Beans

Name: Cuban Black Beans
Prep time: 15 min
Cook time: 2 h 27 min
Total time: 2 h 42 min
Yield: 8 serving(s)
Ingredients: 1 lb dried black beans; 1 green bell pepper, chopped; 10 cups water; 2/3 cup olive oil; 1 large onion, minced; 1 green bell pepper, minced; 4 garlic cloves, pounded; 4 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon dried oregano; 1 teaspoon sugar; 1 bay leaf; 2 tablespoons vinegar; 2 tablespoons wine; 2 tablespoons olive oil

(39)

Recipe by Engrossed

This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!" Cooking time doesn't include soaking time.

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READY IN: 2hrs 42mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1

lb dried black beans
1

green bell pepper, chopped
10

cups water
²⁄₃

cup olive oil
1

large onion, minced
1

green bell pepper, minced
4

garlic cloves, pounded
4

teaspoons salt
¹⁄₂

teaspoon pepper
¹⁄₄

teaspoon dried oregano
1

teaspoon sugar
1

bay leaf
2

tablespoons vinegar
2

tablespoons wine
2

tablespoons olive oil

DIRECTIONS

Wash beans.
In a large pot, soak the beans with the first chopped bell pepper in water until swollen. Overnight?.
**It doesn't say so but I'd drain it at this point and add new water so the beans won't be so musical if you know what I mean.**.
Cook until soft about 45 minutes.
Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
Add dry seasonings to the pot.
Cover and boil 1 hour.
Add vinegar and wine.
Cover and simmer 1 hour.
If broth is too watery, uncover and cook until it thickens.
Just before serving stir in the olive oil.

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