Here’s my variation on my grandmother’s recipe. These are approximate measurements though, since I just kind of pour things in and taste periodically.
CUBAN BLACK BEANS
1 16-ounce package of black beans
8 to 10 cups water
1 onion, chopped
1 green pepper, chopped
1 tablespoon olive oil, plus a little more for sauteeing
4 to 6 cloves garlic, peeled and mashed
1 teaspoon oregano
1-1/2 tablespoons ground cumin
1 bay leaf
2 red wine vinegar
2 teaspoons sugar
2-3 teaspoons salt
pepper to taste
Soak the beans overnight. Put the water, beans and 1 tablespoon olive oil in a large pot. Bring to a boil, and then reduce the heat to a simmer, and cook for about one hour, or until they’re tender. The beans can be cooked in a pressure cooker to cut the time in half.
In the meantime, saut� the onion, green pepper, and garlic until the onions are translucent. It’s a good idea to add the onions first and then the garlic and pepper, since these two tend to cook more quickly.
Add the onion, green pepper, garlic, oregano, cumin, bay leaf, salt, pepper and sour orange juice to the beans while they’re cooking.
Remove a cupful of beans and mash them to a paste. Return them to the pot to create a thick broth. Add the sugar and a bit more olive oil, to taste. Cook for another 15 minutes on very low heat.
Serve over white rice.