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Havana Black Beans

By Leslie Blythe Beans, Side dish, Vegetarian

July 10, 2015

The perfect accompaniment to Cuban Chicken with Pineapple and Cuban Style Rice and Peas.

Prep: 8 hrs
Cook: 2 hrs
Yields: 8 Servings

Ingredients

1 pound dried black beans

1/3 cup olive oil

1 medium onion, chopped

2 scallions with tops, minced

4 garlic cloves, minced

1/2 green bell pepper, seeded, chopped

1/2 red bell pepper, seeded, chopped

1 jalapeño, seeded, minced

2 Tablespoons tomato paste

3 Tablespoons red wine vinegar

1 Tablespoon dried oregano leaves

1 Tablespoon ground cumin

3 Tablespoons cilantro, minced

1 Tablespoons salt

2 teaspoons freshly ground pepper

Directions

1Rinse and sort the beans. Combine with cold water to cover in a large bowl. Soak for 8 hours or longer. Drain the beans and combine with fresh water to cover in a large saucepan. Bring to a boil over medium-high heat and reduce the heat. Simmer for 1 1/2 hours, adding additional water if necessary to cover the beans.

2Heat the olive oil in a medium skillet over medium-high heat. Add the onion, scallions, garlic, bell peppers and jalapeño and sauté for minutes. Stir in the tomato paste and vinegar. Add the oregano, cumin, cilantro, salt and pepper. Reduce the heat to medium and cook for minutes longer. Add to the beans and simmer for 30 minutes or until quite thick.

3Note: The beans may be made in advance and stored in the refrigerator to improve the flavor. Reheat in a covered saucepan over low at to serve.

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