Cuban-style Black Beans

This recipe is for a 1 kg bag of black beans. To do a 1-pound bag, you'd need to divide everything in this recipe by half, and then use slightly less than that amount. Sorry I can't be more specific.

Ingredients:

1000 g. bag dried black beans (sort them, and pull out any bad beans or -gasp!- stones)

1-2 garlic heads, crushed

4 Tbsp. dried oregano

1 bay leaf

4 Tbsp. olive oil

2 lg. yellow onions, chopped

1 red bell pepper, chopped

2 Tbsp. cumin

2 jalepeno peppers, seeded & chopped

4 Tbsp. vinegar (I use lemon vinegar, it's all we have here, and it works fine.)

salt & pepper to taste

STEP ONE:

Presoak the beans. Choose one of the following (don't do both):

• Boil for 2 minutes, remove from heat, and let stand for 2 hours. (I prefer this method, and think the beans are less smushy this way.)
• Soak beans for 8 hours overnight in fridge.

After soaking beans, drain in strainer & rinse with cool water.

STEP TWO:

Return beans to pot or dutch oven. Then add:

• 8 c. water
• 12+ cloves garlic, crushed
• 4 Tbsp. crushed oregano
• 1 bay leaf

Bring to boil. Simmer 2 hours. Drain & return to pot.

STEP THREE:

In small skillet, heat 4 tsp. olive oil. Add 2 lg onions (chopped) & chopped red bell pepper. Heat until softened. Add 2 Tbsp cumin & 2 seeded & chopped jalepeno peppers. Heat 1 minute more.

STEP FOUR:

Add 4 Tbsp. vinegar & onion mixture to beans. Salt & pepper to taste.

If desired, these beans can then be mixed with 2 cups of rice to make black beans and rice, or added to soups, casseroles, Black Bean & Corn salsa (add in chopped red onions, 1 bag frozen corn, garlic, lemon juice, olive oil, salt, and 2 chopped tomatoes), or any other Mexican dish you can dream up. We often use them as one of the options for make-your-own burritos with large groups of guests. They're delicious just by themselves too! Enjoy!