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Traditional
Cuban Black Beans
From: Karen C.
Greenlee
Serving Size: 6
- 1 pound dried black beans -- sorted & rinsed
- 2 1/2 quarts water
- 2 large green bell pepper -- chopped & divided
- 2 tablespoons olive oil
- 1 large onion -- chopped
- 4 cloves garlic -- minced
- 1 teaspoon hot red pepper sauce
- 1/4 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons sugar
- 3 teaspoons to 4 tsp. salt
- 2 tablespoons dry white wine
- 2 tablespoons olive oil
- hot cooked white or yellow rice
Garnish:
Sort and wash beans and place in a Dutch oven.
Add water and half of bell pepper and bring to a boil.
Reduce heat and simmer, uncovered, 1 1/2 hours or just until beans
are tender.
(If desired, beans can be presoaked overnight before this process.)
Heat 2 tablespoons of olive oil in a skillet over medium-high
heat until hot.
Add remaining bell pepper, onion, and next 4 ingredients.
Cook, stirring constantly, 5 minutes or until tender.
Add onion mixture, sugar, and salt to beans, cover and simmer,
stirring occasionally, for 45 minutes.
Uncover and cook for 15 minutes or to desired thickness.
Stir in wine and 2 tablespoons of olive oil.
Remove and discard bay leaf.
Serve over rice.
Garnish with chopped onion, if desired.
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