Black Beans
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Prep Time:
Cooking Time: Servings: 8 |
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 2 reviewsBlack Bean Recipe. People are always judged by their Black Beans. People will say he/she makes some great beans. This is your classic recipe for Cuban Black Beans. You have the black beans that are still a bit firm in that silky juice that is full of flavor. These can easily be eaten on their own.
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Ingredients
| Beans | ||
| black beans (dry) | 1 lb | Rinsed and picked over. |
| bell pepper | 1 | Seeded and stem removed cut into quarters. |
| bay leaf | 1 | |
| Sofrito | ||
| olive oil | 2/3 cup | |
| onion | 1 | diced |
| garlic clove | 4 | diced |
| bell pepper | 1 | Seeded and stem removed. Diced. |
| serrano chile | 1 | Seeded and stem removed. Diced. |
| cumin | 2 tsps | |
| cider vinegar | 2 Tbsps | |
| salt | 1 1/2 tsps | to taste |
| black pepper | 1/4 tsp | to taste |
Directions
- Place the black beans in a glass bowl and cover with water. The water level should be 2 inches above the beans. Allow to soak overnight.
- Place the beans and the water it was soaking in into a saucepan and add water if needed. The water should again be 2 inches above the beans.
- Add the bell pepper and the bay leaf and bring to a boil over high heat.
- Reduce the heat to a simmer and cook uncovered for 2 hours. Add more water if needed to just barely cover the beans.
- Heat a skillet over medium heat and add the olive oil, onion, garlic cloves, and bell pepper. Sauté until the onions are translucent.
- Add the diced serrano chile, cumin, and vinegar. Mix well.
- Add the sofrito to the beans and mix well. Cook for an additional 30 minutes. Add salt and pepper to taste and serve.
