Cuban Black Beans

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These are the great-tasting bean that are served as a side dish in Hispanic restaurants. Serve them with good French bread or rice to sop up the cooking liquid.

From page 202 of 366 Delicious Ways to Cook Rice, Beans, and Grains -- Andrea Chesman.
2 cups dried black beans
6 cups water
2 bay leaves
2 tbs extra-virgin olive oil
1 onion, diced
2 red bell peppers, diced
0.25 cup dry sherry or red wine
1 tsp sugar
1 tsp dried oregano
salt and pepper
1. Drain the beans.  In a large saucepan, combine the beans, 6 cups fresh water, and the bay leaves.  Cover and bring to a boil, then reduce the heat and simmer, partially covered, until the beans are tender but not mushy, about 1 hour.  Discard the bay leaves.
2. In another saucepan, heat the olive oil over medium-high heat.  Add the onion and red bell peppers and saute until the onion is limp, about 3 minutes.  Add the beans and their cooking liquid, the sherry, sugar, oregano, and salt and pepper to taste.  Simmer until the liquid is reduced to a creamy consistency and the beans are completely tender, about 30 minutes.  Serve hot.
Yields 4 to 6 servings.

Calories 441
Protein 22
Fat 8
Cholesterol 0
Fiber 16
Sodium 18
Calcium 146
Dish   Side DishCooking Method   Simmer
Main Ingredient   Beans/LegumesPrep Time   less than 15 minutes
Cooking Time   1 hour 
Features   High-Fiber, Vegetarian

Matthew S

Member since May 2009

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