Cuban Black Beans

Photo: aleida arbona

Ingredients

1 pound dried black beans washed and picked

10 cups water

3 aji dulces (optional)

1 onion (yellow or white) coarsely chopped

1 cubanel pepper (called pimiento de cocinar in Puerto Rico and ají in Cuba), seed

4 garlic cloves, peeled

4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup of extra virgin olive oil for sofrito plus 2 tbsp for the end

2 tablespoons sugar

1/4 teaspoon orégano

2 bay leaves

2 tablespoons dry white wine

2 tablespoons cider vinegar

Preparation

In a large pot, place black beans with 10 cups of water and the seeded ají dulces ,if you have them. Let soak overnight.

Cook in that water, covered, with the ají dulces over med-hi heat for 45 minutes. Meanwhile, make sofrito (mix of vegetables and/or spices) in a food processor by placing onion, cubanel pepper and garlic cloves and process until all ingredients are blended. In a large skillet, heat 1/2 cup of extra virgin olive oil and add sofrito mixture you just processed. Sautée for about 7 minutes.

Meanwhile, take one cup of black beans (including liquid) and place in a medium bowl. Mash with fork or potato masher and add to skillet where sofrito is being sautéed. Continue to sautée for about 5 more minutes stirring constantly. You will have a dark gray mixture.

Add sofrito-mashed black bean mixture to the large pot where the remaining black beans are along with granulated sugar, orégano, salt, pepper and laurel leaves. Stir and cover. Cook for 45 more minutes.

Uncover and add dry white wine and vinegar. Stir. Cover and cook for 45 more minutes in med-low heat.

Check doneness. If its too liquid for your taste, let cook uncovered for a few more minutes until it reaches the desired consistency.

Pour 2 tablespoons of extra-virgin olive oil and stir before serving over Basic White Rice.

Variations: 1. You ca n serve in a cup as Black Bean Soup with chopped red onions and parsley for garnish. 2. Use leftovers to make Congrí.

Comments

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November 25, 2011

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