Ingredients
-
8
-
2
-
1/2
-
1/2
-
3
-
2 1/2
-
3
-
1
-
2
-
1/2
-
-
-
-
-
Directions
Cuban Black Beans,I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Prep time includes my method of “soaking” beans. Yield depends on whether beans are used as a main dish or a side.,I added red bell pepper in place of the pimentos and added some chopped jalapenos! As noted in notes from a different site, I added the vinegar and tomato paste last. **One important note: Cook the beans COMPLETELY before adding tomato paste or vinegar.,I love Cuban food, and these beans are one of my favorites. Well-seasoned but not spicy, they are delicious over rice or served as a side dish to my Vaca Frita. Prep time includes my method of “soaking” beans. Yield depends on whether beans are used as a main dish or a side.
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Steps
|
1
Done
|
Soak Picked-Through Beans Overnight, or Boil For 10 Minutes; Change Water and Let Sit For Another Hour to Reconstitute. |
|
2
Done
|
Drain Again. |
|
3
Done
|
in a Large Saucepan, Saute Onion, Bell Pepper and Garlic Until Tender. |
|
4
Done
|
Into This, Gently Stir Beans, Water, Tomato Paste, Pimentos, Vinegar, Sugar and Pepper. |
|
5
Done
|
Bring to a Boil and Reduce Heat. |
|
6
Done
|
Cover and Simmer About 1-1/2 to 2 Hours. |
|
7
Done
|
After Beans Are Tender, Season to Taste With Salt. |
