| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Cuban |
Main dish, Cuban, Vegetarian |
6 |
Servings |
INGREDIENTS
| 14 |
oz |
Dried black beans |
| 2 |
qt |
Water |
| 1/8 |
ts |
Baking soda |
| 1/2 |
ts |
Ground oregano |
| 2 |
ts |
Ground cumin |
| 1 |
|
Green pepper, quartered |
| 1/2 |
|
Onion, finely chopped |
| 3 |
tb |
Minced garlic |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Cider vinegar |
| 1/4 |
c |
Sherry wine |
|
|
Salt, to taste |
INSTRUCTIONS
Rinse beans and discard any stones. In a large pot, soak beans overnight in
water with baking soda, oregano, cumin and green pepper. 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. Make sure liquid in
pot does not entirely boil away. To prevent beans from burning, add more
water when necessary.
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