1 pound Black Beans
10 cups of water
1 large bell pepper, green (if you like, you can skip this one)
2/3 cups of olive oil
1 large onion
4 garlic cloves
1 large green bell pepper or red pepper if you wish
4 tsp salt (I use 2 tsp)
½ tsp pepper (I skip this)
¼ tsp oregano
1 bay leaf
2 Tbsp sugar (I use 1 Tbsp)
2 Tbsp vinegar
2 Tbsp wine
2 Tbsp olive oil
Wash Black beans and soak in water with the pepper. Leave overnight if possible. Or bring water to boil and let stand for 1 hour or so (usually says on package directions how to do the quick way).
Cook in the same water (I know, the package usually says to throw out the soaking water but if you washed the beans well before hand I don’t see why) for approximately 45 minutes until softened.
In a frying pan, heat olive oil, add onion cut up small, garlic smashed and cook until onion is clear. Add the bell pepper cut small. Cook for a couple of more minutes. Add approximately once cup of the cooked beans and mash well. Add to the rest of the beans. Then add salt, pepper, oregano, bay leaf and sugar. Let boil for 1 hour at least. Then add the vinegar and wine and cook for another hour at low heat. You want the liquid to boil off some and for the mixture to be more creamy than watery. If there is too much liquid, leave without a lid so it thickens. Before serving, add 2 Tbsp of oil. Serves 8.
If you like a garlic taste, add more garlic to the recipe.
If you want spicy, add the hot pepper that you like best. This makes it more central American than Cuban.
With leftovers, you can refry the beans in olive oil and serve as breakfast or party dip.
You can also add to soup of your choice.
SOFRITO: Olive oil heated up; add onion, garlic until onion is clear. Add oregano, cumin and salt to taste. This is the basis of most Cuban dishes.
If you want to make picadillo (sloppy joes) then add: tomato sauce, capers, raisins and olives to this sofrito. After you brown the ground meat/pork/ham or whatever mix of these you are using, add the “enhanced” sofrito.