Cuban-Style Black Beans
Ingredients:
| 1 | pound dry black beans |
| 1 | medium onion, chopped |
| 1 | green bell pepper, chopped |
| 4 | cloves garlic, minced |
| 2 | bay leaves |
| 2 | teaspoons salt |
| 1 | teaspoon oregano |
| 2 | tablespoons olive oil |
| 1 | teaspoon ground cumin |
| 1 | tablespoon vinegar |
| 1 | tablespoon sugar |
| fresh cilantro (optional garnish) | |
| lime (optional garnish) | |
Rinse the beans and remove any stones or debris. Place the beans in a large pot and add 6 cups of water. Cover and allow to soak overnight.
Remove stem, seeds, and veins from bell pepper. Chop the pepper and onion, and mince the garlic. Drain the soak water from the beans.
To the pot add 6 cups of fresh water, 2 bay leaves, half the pepper, half the onion, and half the garlic. Add the salt and half the oregano. Bring to a boil, reduce to a simmer, and cook partly covered for at least 2 hours, stirring occasionally. As necessary, add more water in small doses.
Heat olive oil in a skillet. Sauté the remaining peppers and onions until just beginning to caramelize (about 10 to 15 minutes). Add the remaining garlic, and sauté another minute or two.
Remove the bay leaves. Stir the sauté into the beans, and add the cumin, vinegar, sugar, and the remaining oregano. Simmer for another hour, adding more water if a soupier consistancy is desired.
Serve like a soup with crusty Cuban bread, or ladle over rice. Garnish with cilantro, a squeeze of lime, and additional chopped onion.