CUBAN BLACK BEANS

Rinse the dried black beans under cold water. Place them in a large bowl and cover with water. Let the beans soak overnight, or for at least 8 hours. Drain and rinse the beans before cooking.

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and green bell pepper. Sauté for about 5 minutes, until the vegetables are soft and translucent.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.

Stir in the ground cumin, dried oregano, and bay leaf. Cook for 1 minute to release the flavors.
Add the soaked and drained black beans to the pot. Pour in the water or vegetable broth, making sure the beans are fully submerged.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 1.5 to 2 hours, or until the beans are tender. Stir occasionally and add more water or broth if needed to keep the beans covered.

Once the beans are tender, remove the bay leaf and stir in the red wine vinegar.
Season with salt and pepper to taste.
For a thicker consistency, you can mash some of the beans against the side of the pot with a spoon and stir them back in.

Tips

Quick Soak Method: If you don’t have time to soak the beans overnight, you can use the quick soak method. Place the beans in a pot with water, bring to a boil for 2 minutes, then remove from heat and let soak for 1 hour. Drain and rinse before cooking.
Variations: Add chopped tomatoes, bell peppers, or a splash of orange juice for a slightly different flavor profile.
Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop, making them even more delicious the next day.
Freezing: Cuban black beans freeze well. Portion them into freezer-safe containers and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.

Enjoy these savory and satisfying Cuban Black Beans as a delicious and nutritious addition to your meals!