Stewed Black Beans Cubano

Black beans are classic in Cuban food.

• 1/2 pound dried black beans
• 1/3 cup olive oil
• 1/2 cup chopped onion
• 1 bell pepper, seeded and cut into large chunks
• 1 clove garlic, pressed or minced
• 2 large mild chilies (such as poblanos), seeded and chopped
• 1 bay leaf
• pinch of sugar
• Oregano, cumin and salt to taste
• 1 teaspoon vinegar or wine or sherry
• Hot, cooked white rice

METHOD

Soak beans overnight, or bring to boil and allow to sit in boiling liquid for 1 hour.  Drain, cover with fresh water, and cook until tender.  (Depending on the beans, this may take anywhere from one hour to two.)  Pour off some of the water, leaving about an inch covering the beans.  NOTE: It's tempting to use canned beans, but the texture will be too mushy; if you must use them, be sure to rinse well.

Heat oil in  a small skillet over low heat, saute onion, pepper, garlic, chilies, and all seasonings except vinegar until softened but not browned.  Add to cooked black beans.  Bring to boil and add vinegar.  Reduce heat, cover partially, and simmer 15 - 20 min tues, or until somewhat thickened.  If it remains runny, remove about 1/2 cup of the beans, mash or puree them, and stir them back into the pot.  Serve with white rice. 

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Reprinted with permission from The Ethnic Food Lover's Companion: Understanding the Cuisines of the World, by Eve Zibart, published by Menasha Press  click for book review

this recipe from inmamaskitchen.com

 

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