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Cuban Black Beans

Cuban Black Beans

Cuban Black Beans

Banana Bread

The secret to these meatless Cuban-style black beans is to cook them at least a day in advance to allow the garlicky flavors to develop.

Ingredients

  • 1 pound dried black beans, picked over and rinsed

  • 2 green bell peppers, 1 quartered lengthwise and 1 minced

  • 8 cups water

  • 2 bay leaves

  • 1/2 cup plus 2 tablespoons olive oil, divided

  • 1 red bell pepper, minced

  • 1 yellow bell pepper, minced

  • 1 large white onion, minced

  • 1 tablespoon ground cumin

  • 1 tablespoon oregano

  • 1/4 cup tomato paste

  • 3 tablespoons minced garlic

  • Kosher salt

Description

 

  1. Gather ingredients.
  2. Put black beans, quartered green pepper, and bay leaves in a large saucepan; add 8 cups of water. Bring to a boil over moderately high heat. Reduce heat to low, partially cover saucepan, and cook, stirring occasionally, until beans are tender, about 2 1/2 hours. Remove and discard green pepper pieces and bay leaves.
  3. Meanwhile, heat 1/4 cup of the olive oil in a large skillet. Add minced bell peppers and onion; cook over moderate heat until softened, about 20 minutes. Stir in cumin, oregano, and tomato paste.
  4. Cook garlic in remaining 1/2 cup of olive oil in a small saucepan over moderately low heat until golden brown.
  5. When beans are tender, add sautéed pepper mixture and garlic in its oil. Season with salt and simmer gently for 5 minutes to blend flavors.
  6. Cover and refrigerate overnight or for up to 3 days. Reheat gently before serving.

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