Frijoles Negros (Cuban Black Beans)

Ingredients

• 1 lb dried black beans, (soaked overnight)
• 6 c water
• 2 bay leaves
• 1 Tbsp olive oil
• 1 green pepper, (minced)
• 1 large onion, (minced)
• 3 cloves garlic, (minced)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp white vinegar
• 1 Tbsp sugar

Instructions

1. 1

   Place the black beans, water and bay leaves in a large soup pot. Bring the mixture to a simmer. Reduce the heat to low, partially cover the pot, and simmer the beans until tender, 45 min – 1 hour.

2. 2

   While the beans are cooking, heat the olive oil in a large skillet. Add the minced green pepper, onion, and garlic. Cook over medium heat until the vegetables have softened.

3. 3

   Add the cumin, oregano, salt, and pepper to the vegetable. Mix well.

4. 4

   Once your beans are tender, remove the bay leaves. (Do not drain the beans.)

5. 5

   Add a cup of the soft beans to the vegetables in the skillet and mash the beans with the back of a spoon.

6. 6

   Add the vegetable mixture to the beans in the pot. Add the vinegar and sugar. Bring the beans to a gentle simmer, and simmer, uncovered, until your desired consistency is reached, 5-10 min.

7. 7

   Serve the beans immediately over rice, or cover and refrigerate for up to 3 days to let the flavors deepen.