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Black Beans contributed by, Bryan from the Seven Hills School in Cincinnati, Ohio, USA

Black Beans

Black Beans

1 lb. black beans
10 cups water
1 large green bell pepper, cored, seeded, and halved
5 cloves garlic, 4 of them crushed (using a garlic press or mortar and pestle)
2/3 cup olive oil
1 bay leaf
3/4 tsp oregano
salt to taste
cumin powder to taste (optional)
1/2 cup vino seco or dry white wine
2 tbsp red wine vinegar (optional)

Rinse the black  beans thoroughly and remove any debris. Place  the rinsed beans in a large covered pot or Dutch oven.  Add the water, cover, and let sit overnight or for at least 6 hours.

2. Set stove to medium high and bring the beans to a boil. Add one of the green pepper halves, one of the onion halves, and a garlic clove. Cover and reduce heat to low, and cook for 45 to 60 minutes or until the beans become tender.

Meanwhile, finely chop the remaining halves of the green pepper and onions to be used in the sofrito  that will be added to the beans  for flavoring. In a large skillet, heat the olive oil over medium high heat until fragrant. Then add the chopped onions and crushed garlic, and stir-fry for 3 to 4 minutes, until the  onions are translucent. Add  the chopped green peppers and cook for another 2 minutes, stirring constantly. Remove the pan from the heat.

Once the beans are tender ( see step 2), fold the bean-sofrito mixture into the rest  of the beans, and add the bay leaf, oregano, salt, cumin powder(if desired), and vino seco. Cover and allow the beans to simmer for another 30 to 45 minutes. If desired, stir in the vinegar during the last 10 to 15 (If you prefer “thicker” beans, uncover the beans during the last 10 to 15 minutes of cooking but stay close and keep an eye on them so as not end up with black beans cake!)

5. Remove and discard the bay leaf. Serve the beans piping hot over white rice.

posted by SSnyder in Cuban Recipes,Recipes and have No Comments