Cuban-Style Black Beans
Credit: Christopher Hirsheimer
SERVES 4 – 6
The secret of good black beans (and of many other Cuban dishes) is a slow-cooked sofrito of onions or scallions, garlic, and green peppers.
1 1⁄2 lbs. dried black beans
1 bay leaf
1 sprig fresh oregano
4 tbsp. olive oil
1 tbsp. ground cumin
12 scallions, trimmed and finely chopped
8 cloves garlic, peeled and finely chopped
1 small green bell pepper, cored, seeded, and finely
chopped
Salt and freshly ground black pepper
1. Sort through beans, discarding any small stones, then rinse under cold running water. Put beans, bay leaf, oregano, and 1 tbsp. of the oil into a large pot, then cover with cold water by 3". Bring to a boil over high heat, then reduce heat to medium-low, and simmer, adding more water as needed to keep beans covered, until beans are tender, about 2 hours.
2. Heat remaining 3 tbsp. of the oil in a small skillet over medium heat. Add cumin, scallions, garlic, and green peppers, and sauté, stirring often, until peppers are soft and scallions are golden, about 10 minutes. Season to taste with salt and pepper, then add to beans. Continue cooking beans, stirring occasionally, for 10–15 minutes. Adjust seasonings. Remove bay leaf before serving. Serve with white rice, if you like.
Scallions are never used in our black beans - we use yellow or Spanish onions and we also use a combo of red and green peppers and a bit of tomato in our sofritos. Cumin however is never a part of a black bdean recipe - only in roast pork or chicken.
If you want a really authentic Cuban sofrito and don;t want to make it check out the version sold at www.OldHavanaFoods.com - being a foodie I never thought I'd say this but it is as good as homemade and works well in amking many other dishes.