Cuban Black Beans
Karen Duncan
ingredients
- 1 (16-ounce) package dried black beans*
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 3 garlic cloves, pressed
- 3 tablespoons olive oil
- 2 quarts water
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- Hot cooked rice
- Chopped green onions
directions
- 1
Place dried beans in a Dutch oven, and cover with water 2 inches above beans. Soak 8 hours. Drain.
- 2
Sauté onion, bell pepper, and garlic in hot oil in Dutch oven over medium-high heat until tender. Add beans, 2 quarts water, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Discard bay leaf. Serve over hot cooked rice; sprinkle with chopped green onions.
- 3
* 3 (15-ounce) cans black beans, undrained, may be substituted for dried beans. Omit 2 quarts water, and reduce simmering time to 15 to 20 minutes.
Source: Karen Duncan
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