Friday, October 12, 2012

Cuban Black Beans

 Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt

Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

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