Home > Cuban, Side Dishes > Cuban Black Beans

Cuban Black Beans

January 11, 2009 Leave a comment Go to comments

Cuban Black Beans – Angela Garcia

1 lb black beans
10 cups water
1 large green bell pepper

Soak the beans and pepper overnight. Then bring to a boil, and cook (medium or medium-low) for about 45 min.

2/3 cup olive oil (I usually use about ½ that)
1 large onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, finely chopped

Saute the ingredients above. Smash or puree approximately 1 cup of the beans. Add everything to the pot.

Add:
4 teaspoons salt
½ teaspoon black pepper
¼ teaspoon oregano (we like more)
1 laurel leaf
2 tablespoons sugar

Cook (medium or medium-low) for one hour.

Add:
2 tablespoons vinegar
2 tablespoons dry white wine

Simmer for another hour. (We always do this uncovered, and extend this time until it gets just the way we like it—thick).

Add 2 tablespoons of olive oil.

Makes 8 servings.

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Categories: Cuban, Side Dishes
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