Description
Authentic Cuban Black Beans de Martha Avila of Miami, FL. These should be served with white rice or pureed into a soup.
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Directions
Black beans:
Wash, put in stockpot with water. Bring to boil, and add 2 bay leaves, olives, Tablespoon of olive oil. Let boil until tender. When you see the bean is soft take what is sauteing and put in with beans, add wine, cumin and heat is on medium until not watery (Cuajado-come together, congeel). Now turn down the heat to simmer and add vinegar. Stir well and add more olive oil if desired.
Saute:
Chop the onions, mash garlic, Cut the green peppers in little chunks
Saute onions, garlic and peppers, oregano in olive oil with little salt.
Variation:
1) soak beans with water to cover and strip of green pepper 8 hours or overnight.
2) Boil 1-1/3 cups beans with 6 cups water. Reduce to simmer and cover.
3) meanwhile chop 1 med onion and green pepper. smash 3 cloves garlic with 2 tsp
salt
4) With 2T olive oil heat in pan and add onion, pepper and saute one minute. Add garlic and salt and saute 1 minute more - onions soft not brown.
5) Add onions to beans. Add 3T sugar, 2t cumin, 1t oregano, 1 bay leaf, 1t black pepper and 1t salt.
6) Simmer beans, stirring occasionally, for 1 hour and 15 min or until all liquid is absorbed and beans are tender. Add 1/2 c water at a time if liquid is absorbed before beans are tender.
7) Near the end take 1c of beans and puree until like paste. Return to beans. Remove bay leaf. Stir in 1T white vinegar and cook 5 minutes. Add salt and pepper to taste.
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Ingredients
 1 lb dried black beans (about 2 1/3 cups), picked over and rinsed (but not soaked)
1 medium onion, finely chopped
3 tablespoons olive oil
8 cups water
1 1/2 teaspoons salt
1/4 cup of wine (red or white)
3 garlic cloves, mashed
1 tablespoon white vinegar
1/2 green pepper
Oregano, a circle sprinkling
Cumin, pinch
Stuffed manzanita olives with pimentos, 3-4
Bay leaves
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