Cuban Black Beans

By the Gracious Vegan

I don't remember where I found this recipe, but it's a real winner. With the overnight soak of the beans and the several hours of cooking, it takes some time, but the end result is worth it. The flavor is subtle and noticeably different from Mexican beans. You could use these beans as the centerpiece of a meal -- on top of rice or baked potatoes, perhaps. Surround that with a green salad and some roasted sweet potatoes or some corn, and you've got yourself a winning meal. Black beans are super-healthy, and the added vegetables in this dish add fiber and nutrients. 

Rinse beans and sort out any dirt or gravel.

  • 1 lb. black beans

Cover with water by 2 or 3 inches, add the pepper, and let sit overnight

  • 10 c. water
  • 1 large green bell pepper, chopped fine (this is the first of two green bell peppers)

Next day:

Bring beans to a boil in their soaking water (if it's not one inch above the top of the beans, add more to get to that level), then reduce the heat and simmer for 45 minutes or until tender. DO NOT ADD SALT YET.

While the beans cook, heat the olive oil in a skillet and add the following:

  • 2 Tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large green pepper, chopped fine

Transfer these sautéed vegetables to the pot of beans when they are tender. Then add

  • 4 teaspoons salt
  • ½ teaspoon black pepper
  • ¼ teaspoon oregano
  • 1 bay leaf
  • 2 teaspoons sugar

Let simmer for one hour more.  Then add

  • 2 Tablespoons white vinegar
  • 2 Tablespoons dry white wine

Let cook for one more hour.

Garnish any way you like: cilantro, tomatoes, etc.

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