This recipe as is will not produce the authentic flavor of Cuban black beans, which is what I grew up with. Reading the recipe, I knew right away there was way too much water. I halved the water requirement and still came out with a really watery version of Cuban black beans. This recipe can be improved. First, the secret to making your black beans tender is putting them in a crock pot with the bay leaf and heating them on low with water so that the water reaches 1-2 inches above the beans. Cook for 4-5 hours. The beans had a great consistency before I messed it up by adding the extra quart of water. Next time I will take the tender beans from the crock pot, add to the onion and pepper mixture and add just a small amount of water, 1-3 cups depending on how much water transfers from the crock pot. Besides being too watery, I think the flavor is good. I used white wine vinegar instead of plain white vinegar and think I will use a dry wine insead next time. It's a great start. I served these with ham and cheese croquettes.
Cuban Black Beans
- 1 (16-ounce) package dried black beans*
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 3 garlic cloves, pressed
- 3 tablespoons olive oil
- 2 quarts water
- 1 tablespoon white vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 bay leaf
- Hot cooked rice
- Chopped green onions
- Place dried beans in a Dutch oven, and cover with water 2 inches above beans. Soak 8 hours. Drain.
- Sauté onion, bell pepper, and garlic in hot oil in Dutch oven over medium-high heat until tender. Add beans, 2 quarts water, and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Discard bay leaf. Serve over hot cooked rice; sprinkle with chopped green onions.
- * 3 (15-ounce) cans black beans, undrained, may be substituted for dried beans. Omit 2 quarts water, and reduce simmering time to 15 to 20 minutes.
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