Cuban Black Beans
Recipe courtesy of Carolina Molea on behalf of the National Pork Board and USA Pulses
Ingredients
- 1 quart water
- 1 green bell pepper scrubbed with vegetable brush under running water and diced, divided
- 4 cloves garlic peeled, divided
- 1 cup dried black beans rinsed and soaked overnight
- 1 bay leaf
- 2 tablespoons olive oil
- 2 slices bacon diced
- 1/2 Spanish onion scrubbed with vegetable brush under running water and diced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
Instructions
- Fill large pot with water. Add 1/2 diced green pepper, two garlic cloves, beans and bay leaf. Bring to boil over high heat. Reduce heat, cover and simmer until beans are tender, about 1 hour.
- In skillet over medium-high heat, warm olive oil. Add bacon; cook, turning, until bacon starts to brown, about 2 minutes. Add remaining green pepper and onion; cook, stirring, until slightly softened, about 3 minutes.
- Chop remaining garlic cloves. Add to skillet with oregano, cumin and black pepper. Stir 1 minute. Pour in vinegar, scraping browned bits from bottom of pan with wooden spoon.
- When beans are cooked, discard bay leaf. Transfer 1 cup beans to blender; blend to make paste. Return blended beans to large pot. Add bacon mixture and sugar. Stir well; bring to boil over medium heat. Lower heat, simmer and cook, uncovered, 20 minutes, skimming foam from top.