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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.