Cuban-style black beans
Last time I made these I used the Instant Pot and they were ready in under an hour. Convenient, but I prefer to cook on the stovetop because I can regulate the amount of water. Depending on how much water you use, these Cuban-style black beans could be almost dry (not recommended), nice and saucy or even a black bean soup (for that, remove a good amount of beans at some point, purée, then return to soup). Serves 4.
Ingredients:
1 c dried black beans
Water
4 bay leaves
3 T olive oil
2 garlic cloves, peeled
¼ onion, peeled
½ t dried oregano
¼ c chopped green pepper
1 t salt
My Cuban prep was inspired by this Cubano sandwich recipe, which I found on ChefSteps.
Method: soak the beans overnight in a generous amount of water, or else bring them to the boil, then turn off and let set an hour or more. After soaking, add bay leaves, onion and garlic and 1 T olive oil and cook over low heat until very tender. Remove bay leaves, onion and garlic; add 2 T olive oil, salt and chopped green pepper and cook a little longer. Adjust seasoning and serve with/over white rice. Garnish with lemon slices, if you like.
