Ingredients
-
14
-
2
-
1/8
-
1/2
-
2
-
1
-
1/2
-
3
-
1/4
-
3
-
1/4
-
-
-
-
Directions
Black Beans,Cuban style.,The best black beans I’ve ever eaten! I’m making these again – and SOON! Soaking it with the pepper must have made it more subtle, because it was the perfect amount of flavor. I made these in the crock pot because I was away for part of the day, then finished them off on the stove so the broth got pretty thick. Leftovers went into an enchilada dish with some chicken. I can’t wait to make them again soon so I can freeze some. I am so glad I found this recipe. I may never buy canned black beans again!! Made for PAC 2008,Cuban style.
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Steps
|
1
Done
|
Rinse Beans. |
|
2
Done
|
in a Large Pot, Soak Beans Overnight in Water With Baking Soda, Oregano, Cumin and Green Pepper. |
|
3
Done
|
the Next Day, Add Onion, Garlic, Olive Oil, Cider Vinegar, Sherry and Salt to the Water and Cook on Medium-Low Heat For About 3 Hours or Until the Beans Are Very Tender and Liquid Is Reduced and Somewhat Thickened. |
|
4
Done
|
Make Sure Liquid in Pot Does not Entirely Boil Away. |
|
5
Done
|
to Prevent Beans from Burning, Add More Water When Necessary. |
