Cuban Black Beans

Name: Cuban Black Beans
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 12
Cuisine: Global
Ingredients: 2 smalls large or bay leaves; 237 milliliters Cubanelle chile peppers, seeded and chopped (about; 12 servings Hot cooked rice; 2 teaspoons cumin seeds; 907 grams dried black beans; 2 Tbsps extra virgin olive oil; 12 servings Extra virgin olive oil; 3 garlic cloves, pressed; 2 larges onions, chopped; 2 teaspoons dried whole oregano; 4 teaspoons salt; 12 servings Sherry vinegar or cooking sherry; 3 liters water

Cuban Black Beans might be just the side dish you are searching for. This gluten free and vegan recipe serves 12. One serving contains 363 calories, 9g of protein, and 17g of fat. From preparation to the plate, this recipe takes approximately 2 hours and 55 minutes. Head to the store and pick up oregano, water, cubanelle chile peppers, and a few other things to make it today.

Instructions

Rinse and sort beans according to package directions.

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Beans

Place beans in a large Dutch oven; cover with cold water, and let soak at least 8 hours.

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Beans

Water

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Dutch Oven

Drain beans, and return to Dutch oven.

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Beans

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Dutch Oven

Add 14 cups water, bay leaf, and garlic; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 2 hours or until beans are tender.

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Bay Leaves

Garlic

Beans

Water

Process oregano, cumin seeds, and salt in an electric spice grinder until ground and blended.

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Cumin Seeds

Oregano

Salt

Saut chiles in 2 tablespoons hot oil over medium-high heat in a large skillet 5 minutes; add onions, and saut 5 minutes or until tender. Stir onion mixture and oregano mixture into beans in Dutch oven, and simmer, stirring occasionally, 30 minutes.

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Oregano

Chili Pepper

Onion

Beans

Cooking Oil

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Dutch Oven

Frying Pan

Remove and discard bay leaf. Cover and let stand 5 minutes. (For a thicker consistency, remove 1 cup bean mixture, and mash with a fork; return to pan.)

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Bay Leaves

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Frying Pan

Serve over rice, drizzling with oil and vinegar.

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Vinegar

Rice

Cooking Oil

*1 large green bell pepper may be substituted.

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Green Pepper

Note: If you don't have an electric spice grinder, use a mortar and pestle, or place spices in a zip-top plastic freezer bag, seal, and pound with the flat side of a meat mallet.

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Spices