Cuban black beans.

Sorry. I'm in a funk, dealing with work and home stuff, and while I am still training (of course) I'm not motivated to talk about it right now.

So... food :)

Cuban Black Beans

adapted from Cocina Criolla by Nitza Villapo

1 pound dried black beans, rinsed and sorted
2-3 green peppers, cut into two-inch chunks
1/3 to 2/3 cup olive oil
1 onion, diced
4 cloves garlic, minced
1/4 teaspoon oregano
2 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons white wine

1. Soak beans in 10 cups of water with two cut up green peppers for at least six hours or overnight, covered.

2. When beans are finished soaking, bring to a boil in soaking liquid. Simmer 45 minutes.

3. In a separate skillet, heat olive oil. Use 1/3 cup if you want the dish to be healthier, use 2/3 cup if you want the dish to be the best beans you’ve ever tasted. Add onion, and, if you wish, the third green pepper, and cook until soft and translucent. Stir in garlic and cook until fragrant, 30 seconds.

4. When onion and peppers are soft, put them in a blender along with 1 cup of black beans and liquid. Blend until smooth and add back to the pot of beans. If you prefer a chunkier sauce, you can just blend the beans and leave the peppers and onions whole.

5. Simmer one hour.

6. Add 4 teaspoons salt, 1/2 teaspoon pepper, 1/4 teaspoon oregano, 1 bay leaf, and 2 tablespoons sugar. Stir and simmer for one hour.

7. Add 2 teaspoons white vinegar and 2 teaspoons white wine. Stir and simmer over low heat until beans are soft and thick. If beans are not thick enough, leave uncovered for the last simmer.