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Traditional Cuban Black Beans

Yield 6 cups


  • 1 pound dried black beans
  • 2 1/2 quarts water
  • 2 large green bell peppers, chopped and divided
  • 2 teaspoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon dried oregano
  • 1 bay leaf
  • 2 teaspoons sugar
  • 3 to 4 teaspoons salt
  • 2 tablespoons dry white wine
  • 2 tablespoons olive oil
  • Hot cooked white or yellow rice
  • Garnish: chopped onion

How to Make It

  1. Sort and wash beans; place in a Dutch oven. Add water and half of bell pepper; bring to a boil. Reduce heat, and simmer, uncovered, 1 1/2 hours or just until beans are tender.

  2. Heat 2 teaspoons olive oil in a skillet over medium-high heat until hot. Add remaining bell pepper, onion, and next 4 ingredients; cook, stirring constantly, 5 minutes or until tender.

  3. Add onion mixture, sugar, and salt to beans; cover and simmer, stirring occasionally, 45 minutes. Uncover and cook 15 minutes or to desired thickness.

  4. Stir in wine and 2 tablespoons oil. Remove and discard bay leaf; cook until heated. Serve over rice. Garnish, if desired.