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Prep Time: 75 Minutes Cook Time: 45 Minutes |
Ready In: 120 Minutes Servings: 6 |
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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. Prep time includes my method of soaking beans. Yield depends on whether beans are used as a main dish or a side. Ingredients:
8 ounces bags 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 |
Directions:
1. Soak picked-through beans overnight, or boil for 10 minutes; change water and let sit for another hour to reconstitute.
2. Drain again.
3. In a large saucepan, saute onion, bell pepper and garlic until tender.
4. Into this, gently stir beans, water, tomato paste, pimentos, vinegar, sugar and pepper.
5. Bring to a boil and reduce heat.
6. Cover and simmer about 1-1/2 to 2 hours.
7. After beans are tender, season to taste with salt.
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