Cuban Black Beans

Cuban Black Beans

I made this pot of beans (doubled the recipe below) to serve as my lunch for work for the week, and filling for Huevos Rancheros for a quick weeknight dinner. This could be served with or without the vinegar, as different regions of Cuba do it differently. Adding the garlic in after the beans have cooked helps to make the flavor stronger, and give it that real Cuban kick. Serve over rice for a filling meal... perhaps with a dollop of sour cream, some shredded cheese, and a few leaves of fresh cilantro. You could also drain off the liquid and mash these beans with a potato masher for a side of refried beans, or a bean dip.

- 1 lb dried black beans, soaked overnight, rinsed and drained
-1 onion, chopped
-1 green pepper, chopped
-2 bay leaves
-2 tsp. salt
-fresh black pepper
-1/2 tsp. cayenne
-1 1/2 tsp. paprika
-1 1/2 tsp. cumin
-1 Tbsp. white sugar
-1 Tbsp. dried oregano
-3 cloves garlic, minced
-1 Tbsp. balsamic vinegar

Add rinsed and drained beans to a large pot and cover with water by an inch or two. Add onion, green pepper, bay leaves, salt, black pepper, cayenne, paprika, cumin, sugar and oregano. Bring to a boil, reduce heat and simmer until desired tenderness is reached, about 1-2 hours. If too much liquid is absorbed while beans are cooking, adding more water so they don't dry out. Stir in vinegar and garlic and serve.

Shannon