Mexican - Spanish, Vegetables

Black Beans Cuban Style

  • 1 pounds Black beans
  • 10 cups Water
  • 2/3 cups Olive oil
  • 2 tablespoons Olive oil
  • 1 large Onions
  • 4 cloves Garlic
  • 4 teaspoons Salt
  • 2 tablespoons Vinegar
  • 2 tablespoons Wine, white
  • 1 large Green pepper, diced
  • 1/2 teaspoons Pepper
  • 1/4 teaspoons Oregano
  • 1 Bay leafs
  • 4 teaspoons Sugar

    • Wash beans and soak them in 10 cups of water until they are swollen. Cook beansin the same water until they are soft (approx. 30-45 minutes). Saute onions, garlic, and green pepper in 2/3 cup olive oil. Add 1 cup of beans, mash thoroughly, then return to remainder of beans. Addsalt, pepper, oregano, and bay leaf, and sugar. Simmer at low temperature for one hour. Add vinegar and wine and continue to simmer at low temperature until beans are tender. If thickening is required, cook uncovered to reduce liquid. Add 2 tablespoons of olive oil just before serving.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Harriet Finger of Chesterfield, VA. 

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