Havana Style Black Beans
By: Yary Oslund
Published: Friday, January 28, 2011 - 2:52pm

Ingredients




2 tablespoons olive oil
1 shallot thinly diced
1 small sweet pepper or small bell pepper
1 small havanero thinly diced (seed removed if prefered)
4 garlic cloves made into a paste
1 bay leaf
2 tablespoons tomate paste
1 1/2 teaspoons cumin
Salt and pepper to taste
1 1/2 cups dry black beans
1 juice of orange

Preparation

1 Soak beans for a minimum of 2 hrs. Rinse and cook the beans in 4 cups of water or stock for 1 hour or until beans are soft. See tips for a faster method of cooking. 2 Mean while, heat the oil in a sauté pan. Add onion, cook for 5 minutes. Add peppers cook for 3 more minutes, then add the garlic, tomato paste, bay leaf and cumin. Cook for 1 minute. Add the sofrito to the beans. Bring to simmer and cook until beans are thick and flavorful. Add the orange juice cover the beans and turn off the stove. let the beans be in harmony for at least 15 minutes before serving.

About


Tips: to cook the beans in 30 minutes. Use a pressure cooker with 3 cups of liquid and cook for 25 minutes, then turn of the stove and let the pressure be released on its own.
Serving suggestions: As a soup with some queso and cilantro.With some rice white or brown or even quinoa as well as a protein. (as we eat it in Cuba) With grilled garlic bread or blended  and served it as a deep with some veggies or chips.