Recipe Archives->Vegetarian->Cuban Blackbeans

Traditional Cuban Black Beans

1 pound dried black beans, sorted and rinsed
2 1/2 quarts water
2 large green bell pepper, chopped and 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 to 4 teaspoons salt
2 tablespoons dry white wine
2 tablespoons olive oil
hot cooked white or yellow rice
chopped onion

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.

Printable version: cuban-blackbeans.txt.