Cuban Black Beans

• Produce

  • 1 Bay leaf, dry
  • 8 oz Black beans, dry
  • 6 cloves Garlic
  • 1 Green bell pepper, medium
  • 1 Sweet onion, large

• Canned Goods

  • 1 Water or broth

• Baking & Spices

  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil
  • 2 tsp Vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

Found on goodiegodmother.com

Description

Ingredients

• 8 oz dry black beans
• 1 medium green bell pepper, seeded and diced
• 1 large sweet onion, finely diced
• 6 cloves garlic, minced
• 1.5 tbsp olive oil
• 2 tsp vinegar (red wine, apple cider, or white all work)
• 1½ tsp salt, divided (plus more to taste)
• 1 dry bay leaf
• ¼ tsp cumin
• water or broth

Directions

• Two hours before cooking, preferably the night before, place the beans in a bowl and cover with water to soak (see note).
• When you are ready to cook, drain the beans, place them in a pot with new water (you may also use broth) and cover the beans by 1 inch. Add the vinegar, and bay leaf. Turn the heat to medium high to bring the water to a boil.
• While the water is coming to a boil, heat the olive oil in a skillet over medium heat and saute the garlic, onions and bell peppers with ½ tsp salt until the onions are soft and slightly translucent. Pour all of the sofrito into the pot with the beans, which should have come to a boil by now.
• Cover the beans, reduce the heat to medium/medium-low, enough to maintain a simmer, and cook 30-40 minutes until the beans are soft and cooked through. Stir occasionally, add more water if necessary.
• When the beans are soft, add the cumin and adjust salt to taste. Remove the bay leaf before serving.