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Black Beans, Cuban Style |
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| Ingredients: |
1 pound dried black beans, picked through, rinsed
1 bay leaf
1 medium onion, finely chopped, divided
1 green bell pepper, seeds and ribs removed, finely chopped, divided
8 garlic cloves, finely grated, divided
5 teaspoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
1 teaspoon dried Mexican or Italian oregano, divided
¼ cup extra-virgin olive oil
Freshly ground black pepper
Cilantro leaves with tender stems (for serving; optional)
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| Procedures: |
Bring beans, bay leaf, ¼ cup chopped onion, ¼ cup chopped bell pepper, 1 Tbsp. grated garlic, 5 tsp. Diamond Crystal or 1 Tbsp. Morton salt, ½ tsp. oregano, and 5 quarts water to a boil in a large pot.
Reduce heat to medium and cook, stirring occasionally and adding more hot water if needed to cover, until beans are tender and covered by about ¼" liquid, 2½–3 hours.
Discard bay leaf.
Meanwhile, heat oil in a medium skillet over medium-low.
Add remaining onion, bell pepper, garlic, and oregano; season with salt and pepper.
Cook, stirring occasionally, until onions are very soft and beginning to brown, 15–20 minutes.
Stir into cooked beans.
Top with cilantro, if using.
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| Notes: |
2020-01-03: Lyd used the recipe that was on the Black Beans bag.
2020-01-02: Added to cookbook
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08/11/2021
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