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Full Online Book HomeLearning KitchenBeansandgrains - Black Beans Traditional Cuban Black Beans
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Beansandgrains - Black Beans Traditional Cuban Black Beans Post by :cheburek Category :Learning Kitchen Author :Unknown Date :November 2011 Read :851

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Beansandgrains - Black Beans Traditional Cuban Black Beans

1 lb. dried black beans
2 1/2 qt. water
2 large green bell peppers -- chopped and divided
2 tsp. olive oil
1 large onion -- chopped
4 cloves garlic -- minced
1 tsp. hot sauce -- your favorite
1/4 tsp. dried oregano -- crumbled
1 bay leaf
2 tsp. sugar
3 tsp. salt (to 4 tsp)
2 tbsp. dry white wine
2 tbs.p olive oil
hot cooked white rice or yellow rice
onion -- chopped, for garnish


Sort and wash beans; place in microwaveable container. Add water and half the green pepper; cook on HIGH, covered, for 1 hour. If not cooked thoroughly, cook for another 15 minutes. If still, then continue, every 15 minutes until thoroughly cooked.

Heat 2 tsp. oil in a skillet over medium-high heat until hot. Add remaining bell pepper, chopped onion, and next 4 ingredients; cook, stirring constantly, 5 minutes or until vegetables are tender. When beans are thoroughly cooked and soft, drain well and add with onion mixture, sugar and salt; cover and simmer, stirring occasionally, 45 minutes.

Uncover and cook 15 minutes or to desired thickness.

Stir in wine and 2 tbsp. oil. Remove and discard bay leaf. Cook black bean mixture until heated. Serve over white or yellow rice. Garnish, if desired. Yield: 6 cups.

NOTES : for stovetop, place in Dutch oven. Add water and green pepper; bring to boil. Reduce heat; simmer, uncovered, 1-1/2 hours or just until beans are tender.
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