Cuban Black Beans

Preparation time: 20 mins Cooking time: 3 hours Easy - for beginners Serves: 6

Description

A family favorite adapted from Jeff Smith's cookbook The Frugal Gourmet on Our Immigrant Ancestors

Ingredients

1 lb. dried black beans, rinsed
4 cups water
3 cloves garlic, peeled and crushed
1 med. green bell pepper, cored, seeded and chopped (opt.)
3 shallots, peeled and chopped
2 teaspoons paprika (use smoked paprika if available)
3 teaspoons ground cumin
2 bay leaves
4 cups vegetable stock (can use chicken stock)
1/4 teaspoon chili powder
1 Tbl. red wine vinegar
Salt and freshly ground black pepper to taste

Method

Wash beans and place them in a 6-quart stove-top casserole with 4 cups water. Cover and boil 2 minutes; shut off heat and let stand 1 hour. Add the remaining ingredients, except the vinegar and salt and pepper, cover, and simmer 2 hours or until the beans are tender.

Add vinegar and the salt and pepper to taste. Bring to a simmer and heat through.

Cuban Black Beans

Description

Ingredients

Method

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