Cuban Black Beans Recipe
  side dishes

First Day's Ingredients

2 pounds of black beans
10 cups of water
1 green sweet pepper (no hot peppers)


Second Day's Ingredients

cup of olive oil
1 large onion
4 cloves of garlic
1 large sweet pepper (yellow, green, or red ... not hot)
2 tsp of salt
½ tsp of black pepper
¼ tsp of oregano
1 leaf of laurel
2 Tbsp of white sugar


Final Ingredients

2 Tbsp of vinegar
2 Tbsp of golden cooking wine
(Edmundo Golden Cooking Wine)
2 Tbsp of red wine (optional)


The first day:

Put the black beans in water overnight with one green pepper (not in the refrigerator).

The next day:

Cook in the same water, for 45 minutes, more or less.


Using a different pan, put: oil, onion, garlic, black pepper, and salt (all finely chopped). Fry it slightly until the onions are clear.  
Black Beans  

Then take one cup of the black beans (the ones sitting in water), mash them, then add them to the "sofrito", and fry it slightly.

Then put everything into the original pot of black beans. Add the pepper, oregano, laurel and sugar. Let it cook for one more hour.

Finally add vinegar, the golden cooking wine, and the optional red wine, then let it cook for one more hour. If you still have too much water just uncover the pan.

Good luck.  
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