Cuban Black Beans (Vegan)
Created by Engrossed on January 25, 2012
- Servings: 8
- Prep Time: 15m
- Cook Time: 2h
- Recipe #4327
Ingredients
- 1 pound dried black beans
- 1 green bell pepper, chopped
- 10 cups water
- 2/3 cup olive oil
- 1 yellow onion (large onion, minced)
- 1 green bell pepper (minced)
- 4 garlic cloves (pounded)
- 2 to4 teaspoons salt (4 is original but I found it a bit salty)
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1 teaspoon granulated sugar
- 1 bay leaf
- 2 tablespoons vinegar (I've used red and white wine vinegar)
- 2 tablespoons wine (I usually only have vermouth on hand)
- 2 tablespoons olive oil
How to Make
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Step 1: Wash beans. In a large pot, soak the beans with the first chopped bell pepper in water until swollen, overnight. **It doesn't say so, but I drain it at this point and add new water so the beans won't be so musical if you know what I mean. I just made this recently and didn't drain but did add an extra cup of water.
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Step 2: Cook beans until soft about 45 minutes. Skim foam off top when it first starts boiling.
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Step 3: Heat oil in a medium pan. Add onion, second bell pepper and garlic and cook until soft.
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Step 4: Add 1 cup of cooked beans and mash them well. Add mixture to bean pot.
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Step 5: Add dry seasonings to the pot. Cover and boil 1 hour.
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Step 6: Add vinegar and wine. Cover and simmer 1 hour.
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Step 7: If broth is too watery, uncover and cook until it thickens. Just before serving stir in the olive oil.
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Step 8: This was really good in potato tacos I made recently. It's also good for a bean burrito. And is yummy topped with crumbled Feta or shredded cheese.
Nutritional Facts
- Serving Size: 1 (446.3 g)
- Calories 405.2
- Total Fat - 22.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 0 mg
- Sodium - 599.9 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 9.9 g
- Sugars - 3.5 g
- Protein - 12.9 g
- Calcium - 93 mg
- Iron - 3.3 mg
- Vitamin C - 32 mg
- Thiamin - 0.5 mg