Black 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.
|black beans (dry)||1 lb||Rinsed and picked over.|
|bell pepper||1||Seeded and stem removed cut into quarters.|
|olive oil||2/3 cup|
|bell pepper||1||Seeded and stem removed. Diced.|
|serrano chile||1||Seeded and stem removed. Diced.|
|cider vinegar||2 Tbsps|
|salt||1 1/2 tsps||to taste|
|black pepper||1/4 tsp||to taste|
- 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.