Cuban Black Beans

Name: Cuban Black Beans
Ingredients: 2 c. water; 6 oz. dry black beans (about 1 c.); 1 small green bell pepper, chopped; 1 small onion, sliced; 1 clove garlic, finely chopped; 1 Tbsp. olive or vegetable oil; dash of pepper; 1 bay leaf; 3/4 tsp. crushed dried oregano leaves; 1/2 tsp. ground cumin; 1/2 tsp. salt; 2 c. hot cooked rice

12 ingredients

11 steps

Ingredients

2 c. water
6 oz. dry black beans (about 1 c.)
1 small green bell pepper, chopped
1 small onion, sliced
1 clove garlic, finely chopped
1 Tbsp. olive or vegetable oil
dash of pepper
1 bay leaf
3/4 tsp. crushed dried oregano leaves
1/2 tsp. ground cumin
1/2 tsp. salt
2 c. hot cooked rice

Directions

1

If desired, can soak beans in brandy overnight instead of water.
2

Next day, heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
3

Remove from heat; cover and let stand 1 hour.
4

Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
5

Add enough water to cover beans, if necessary.
6

Heat to boiling; reduce heat.
7

Stir in bay leaf, oregano, cumin, salt and pepper.
8

Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
9

Remove bay leaf.
10

Serve over rice.
11

Makes 4 servings.