Cuban Black Beans
Cuban style Black Beans -- a flavorful and mildly spiced dish.
- 1 cup black beans
- 2 onion (Medium , quarterd and finely chopped)
- 2 1 quartered and 1 Peppers (small Green , finely chopped)
- 4 cloves garlic (- 2 cloves left whole and the other 2 finely minced)
- 1 bay leaf
- 1 tsp cumin (Ground , divided)
- ½ tsp apple cider vinegar
- to taste Salt Pepper (&)
- Soak the beans for at least 10~12 hours or overnight.
- Now cook the beans along with the quartered onion, green pepper, 2 slit garlic cloves, ½tsp ground cumin, salt and pepper. Add water to reach 1" about the beans line. Bring the mixture to a boil, lower the heat and simmer for 1½~2hours or until the beans are very tender. Alternately beans can be pressure cooked until tender, for about 8~10 minutes. Then proceed with the recipe as mentioned below.
- Remove the onions and peppers and grind them to a paste and add it back to the black beans and keep simmering.
- Heat 2tbsp olive oil in a saucepan, add bay leaf, the remaining 2 finely minced garlic, finely chopped onion and green pepper. Cook till the onions are turning lightly brown and the peppers are tender.
- Add the cooked onion mixture to the black beans along with apple cider vinegar, remaining ground cumin, salt and pepper. Cook for 10~15 minutes for the flavors to mingle, beans are tender and the broth gets nice and thick. Serve hot with some Cuban bread.
View the recipe instructions at Cook's Hideout