Cuban Black Beans

There are some dinners that I make over and over again. This is one of them. I serve it with the Picadillo. I have served it to guests several times and am always asked for the recipe. I have also started to use the pressure cooker to do the initial cooking of the beans which works well. Here is the recipe without the pressure cooker.

Cuban Black Beans

2 cups dried black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6-10 cloves garlic, peeled and minced
1 T dried oregano
1 T cumin
2 cups chicken or vegetable broth
1 can diced tomatoes with green chili's
1 tablespoon apple cider vinegar
salt to taste
1 TBSP white sugar
1 teaspoon black pepper

Soak beans overnight. Drain water and replace with fresh water. Boil beans in water only for approx 1.5 hours until they are tender. (Adding anything acidic i.e salt, tomatoes, onions etc during the initial cooking process makes the skin of the bean more tough so it takes much longer to cook.) In a large pot add olive oil. When hot add onion, garlic and green pepper. Cook until tender. Add cumin, oregano, tomatoes and chili's and cook until fragrant about 2 minutes. Add chicken stock and cook covered over med low heat for another couple of hours. Keep enough stock in the beans so they don't dry out but not enough that you have a soup. Think thick stew consistency. When you are ready to eat you can remove the lid to reduce the liquid if necessary. Then add salt to taste, apple cider vinegar, sugar and pepper. Serve along side white rice.