Ingredients with Measurements:
- 1 pound dried black beans, rinsed and sorted
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 4 cups water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Soak the beans overnight in enough water to cover them by at least 2 inches.
2. Drain the beans and rinse them with cold water.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, bell pepper, and garlic. Cook until the vegetables are soft, about 5 minutes.
5. Add the cumin, oregano, bay leaves, salt, and black pepper. Cook for another minute.
6. Add the beans, water, and vinegar. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low.
8. Cover the pot and simmer for 2-3 hours, or until the beans are tender.
9. Remove the bay leaves and discard.
10. Serve hot with rice, garnished with chopped fresh cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 35g
- Protein: 12g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned black beans instead of dried beans. Drain and rinse the beans before using them in the recipe.
- You can use red or yellow bell pepper instead of green bell pepper.
Variations:
- Add 1/2 pound of diced cooked ham or chorizo to the beans for a meatier version.
- Add 1 tablespoon of tomato paste for a richer flavor.
- Add 1/2 teaspoon of smoked paprika for a smoky taste.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Don't add salt to the beans until they are fully cooked, as salt can toughen the beans and make them take longer to cook.
- If the beans are too thick, add more water to the pot and simmer for a few more minutes.
Storage instructions:
- Store the leftover beans in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the beans in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the beans in a bowl, garnished with chopped fresh cilantro.
Garnishes:
- Chopped fresh cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Pairings:
- Serve the beans with rice, plantains, or cornbread.
Suggested side dishes:
- Fried plantains
- Rice and peas
- Grilled vegetables
Troubleshooting advice:
- If the beans are too tough, they may not have cooked long enough. Simmer them for another 30 minutes to an hour, or until they are tender.
- If the beans are too soupy, simmer them uncovered for a few more minutes to thicken the sauce.
Food safety advice:
- Make sure to rinse the beans thoroughly before cooking them.
- Store the leftover beans in the refrigerator within 2 hours of cooking them.
Food history:
- Black beans are a staple in Cuban cuisine and are often served as a side dish or as a main course with rice.
Flavor profiles:
- The beans have a rich, savory flavor with a hint of sweetness from the bell pepper.
Serving suggestions:
- Serve the beans as a side dish with grilled meats or fish, or as a main course with rice.
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Region: Cuban