Traditional Cuban Black Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound dried black beans |
2 1/2 quarts water |
2 large green bell peppers, chopped and divided |
2 teaspoons olive oil |
1 large onion, chopped |
4 garlic cloves, minced |
1/2 teaspoon hot sauce |
1/4 teaspoon dried oregano |
1 bay leaf |
2 teaspoons sugar |
3 to 4 teaspoons salt |
2 tablespoons dry white wine |
2 tablespoons olive oil |
hot cooked white or yellow rice |
garnish: chopped onion |
Directions:
1. Sort and wash beans; place in a Dutch oven. Add water and half of bell pepper; bring to a boil. Reduce heat, and simmer, uncovered, 1 1/2 hours or just until beans are tender.
2. Heat 2 teaspoons 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.
3. Add onion mixture, sugar, and salt to beans; cover and simmer, stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to desired thickness.
4. Stir in wine and 2 tablespoons oil. Remove and discard bay leaf; cook until heated. Serve over rice. Garnish, if desired.
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