Cuban Black Beans 3
From: Engrossed
This is my Mother's favorite black bean recipe. I think she got it from an old Cuban cookbook. Her note is: "flavorful!"
SERVES 8
- 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
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. |