Black beans, cuban style
46 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dried black beans |
| 1 | medium | Onion, finely chopped |
| ½ | small | Green pepper, finely chopped garlic, pressed (however much you can stand. I probably used 4-5 cloves) a little oregano |
| ½ | teaspoon | Ground cumin 2 bay leaves |
| 1 | medium | Spoonful of Dijon or other strong-flavoured mustard |
| 1 | tablespoon | Dark, strong-flavored vinegar red wine to taste A little red pimento, finely chopped (maybe 1/4 cup) A dash of red (cayenne) pepper Sea salt to taste |
| 1 | Vegetable bouillon cube | |
| 1 | 1-inch piece of Kombu sea vegetable (optional, some say) | |
Directions
Wash and soak the beans overnight in water to cover. The next day, saute the onion and green pepper until soft. Add black beans, along with soaking water. Add remaining ingredients, stir well, cover, and cook until beans are soft. Serve over rice with chopped onions on top.
This is also good served with cornbread. Barbara Klopp From: Jay Stevens Date: 11-17-93
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