Traditional Cuban Black Beans
Posted in Eat on 11/01/2009 11:03 pm by Adrienne
A Cuban meal wouldn’t be complete with out these black beans. They are easy to make in a slow-cooker and freeze wonderfully!
1 pound dried black beans, sorted and rinsed 2 1/2 quarts water 2 large green bell peppers, chopped and divided 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 1/2 teaspoon dried hot pepper (I use Cayenne) 1/4 teaspoon dried oregano 1 bay leaf 2 teaspoons sugar 4 teaspoons salt Hot cooked white or yellow rice chopped onion (for topping)Sort and wash beans. Soak beans overnight. Discard soaking water. Put beans in slow-cooker. Add water and half a bell pepper. Cook on high for four hours or just until beans are tender.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until hot. Add remaining bell pepper, onion and garlic. Cook, stirring constantly for five minutes or until tender.
Add onion mixture, dried pepper, dried oregano, bay leaf, sugar and salt to the slow-cooker. Cover and simmer, stirring occasionally, for 45 minutes. Uncover and cook for 15 minutes or to desired thickness. Remove and discard bay leaf.
Serve over rice. Garnish with chopped onion if desired.
¡Buen Provecho!