Cuban Black Beans
These cuban black beans can be customized for picky eaters!
Servings: 8
Ingredients
- 1 lb black beans soaked for 12 hours or overnight
- 1 green bell pepper divided
- 1 sweet yellow onion divided
- 1 bay leaf
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons cane sugar
- 2 teaspoons table salt
- 1 teaspoon tomato paste
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
Instructions
- Soak beans covered by 2 inches of water for 8-12 hours, or overnight.
- Drain beans. Add to a pot with half the bell pepper, half the onion, and bay leaf. Cover by 2 inches of fresh water. Bring to a boil. Then reduce to a simmer, cover, and cook fro 60-90 minutes, until beans have fully softened.
- Drain, reserving 1 cup of cooking liquid, and remove veggies and bay leaf.
- Roughly or finely chop the remaining bell pepper and onion. In a saucepan, heat oil and saute bell pepper, onion, and garlic for about 5 minutes, until lightly browned and softened.
- Add drained beans, reserved water, vinegar, sugar, salt, tomato paste, cumin, and oregano to the veggies. Bring to a boil. Then reduce to a low simmer, cover, and cook for about 30 minutes until sauce has thickened.
- Add additional salt and pepper to taste.
- Serve with rice and toppings of choice.