CubaCaribbean

Cuban Black Beans

Name: Cuban Black Beans
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 450 g Dried black beans, rinsed and soaked overnight; 2 leaves Bay leaves; 3 tbsp Extra virgin olive oil; 1 Yellow onion, finely chopped; 1 Green bell pepper, finely chopped; 4 cloves Garlic, minced; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 tbsp Red wine vinegar; 1 tsp Granulated sugar; 1½ tsp Kosher salt

2 hr 30 minServes 6$57.11

Dried black beans simmer until creamy and are seasoned with a sofrito of onion, green pepper, and garlic cooked in olive oil with cumin, oregano, and bay, finished with a little vinegar and sugar (frijoles negros).

Ingredients

450 gDried black beansrinsed and soaked overnightBuy 1 bag
2 leavesBay leavesBuy 1 jar
3 tbspExtra virgin olive oilBuy 1 bottle
1Yellow onionfinely choppedBuy 0.32 lb
1Green bell pepperfinely chopped
4 clovesGarlicmincedBuy 1 head
1 tspGround cuminBuy 1 jar
1 tspDried oreganoBuy 1 jar
1 tbspRed wine vinegarBuy 1 bottle
1 tspGranulated sugarBuy 1 bag
1½ tspKosher saltBuy 1 box

Method

Drain the soaked beans, cover with fresh water, add the bay leaves, and simmer until tender, about 1 1/2 hours.
Heat the olive oil and cook the onion and green pepper until soft, then add the garlic, cumin, and oregano for 1 minute.
Stir the sofrito into the beans with the salt and simmer 20 minutes, mashing some beans to thicken.
Stir in the vinegar and sugar and remove the bay leaves before serving.