"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Cuban Black Beans Recipe

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This recipe for Cuban Black Beans, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elys Mattar
Added: Sunday, May 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
I bag of dry black beans
1 /2 tsp. of sugar
2 Bay leafs
1/2 c. of olive oil
6 cloves of garlic (mashed)
1/2 (medium) onion diced in small pieces
1 tbsp. of green bell pepper, diced in small pieces
1 tbsp. of vinegar
1/2 teaspoon of dry oregano
3 tbsp. of wine
Salt to taste

Directions:
Directions:
Rinse dry bean from bag and cover them in water and leave them resting over night. Next day, place bean and water in a pot with 1/2 teaspoon of olive oil; let them cook until they are tender. If you have a pressure cooker it would cook them faster. Once beans are fully cooked and tender put them aside. In a shallow pot add olive oil, onions, green peppers, oregano and let is sautéed until onions are crystallized, then add garlic and sautéed for a minute; Proceed to add this to the black beans, adding the rest of the ingredients. Put it back on the stove and let it cook at medium to law flame until the beans have the consistency of a stew; stir it occasionally making sure that they do not stick to the bottom of the pot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hrs
Personal Notes:
Personal Notes:
Black beans is a typical cuban dish that can be accompanied by poultry or beef and it's usually served over a bed of white rice. If bean get pasty, you can add water to regulate the consistency.

 

 

 

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