Cuban Black Beans 2
I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Yield depends on whether beans are used as a main dish or a side.
SERVES 4 -6
- 8 ounces dried black beans
- 2 tablespoons olive oil
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 1/2 cups water
- 3 tablespoons tomato paste
- 1 (2 ounce) jar diced pimentos (with liquid is okay)
- 2 tablespoons cider vinegar
- 1/2 teaspoon sugar
- lots black pepper
- salt, after beans are tender
Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.
In a large saucepan, saute onion, bell pepper and garlic until tender.
Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.
Bring to a boil and reduce heat.
Cover and simmer about 1-1/2 to 2 hours.
After beans are tender, season to taste with salt.