Cuban Black Beans

My mother comes from Cuban-Italian families so, among other things, she often expresses love through her food. This recipe for black beans is a perfect example. Passed down over generations, you’ll find these beans at every holiday, whether it makes culinary sense or not, at our birthday celebrations, or on the kitchen counter when we’re feeling sick. These beans are love, so if you try this recipe, I hope that you feel it too.

What You’ll Need:

• 1 bag dry black beans

• 3-4 bay leaves

• 1 tsp salt

• 1 tsp cumin

• 2  white Spanish onions

• 2 green bell peppers

• 6-7 cloves of garlic

• EVOO

• s&p to taste

How to Make It:

1. The day before you want to eat your black beans, rinse them thoroughly in a colander

2. Afterwards, put the beans in a large pot, cover them with 3 inches of water, and toss in 3-4 bay leaves. Add 1 tsp of salt and 1 tsp of cumin and let the beans soak overnight*

3. 2-3 hours before you want to eat, put your pot of soaked beans on medium heat and let them cook at a restrained boil for at least 2 hours

4. After 2 hours, the liquid will be mostly reduced. Now onto the soffrito…

5. Combine onion and garlic in a food processor and blend until smooth

6. Using a large skillet, heat a heavy pour of EVOO. Think “thick coating” for reference. Don’t forget to stir the beans occasionally!

7. Add purée of onion and garlic to the heated oil. Cook until the mixture is very fragrant, so that the bit of the onion and garlic have cooked off, about 5 minutes. Stir frequently to incorporate oil into purée

8. Add cooked sofrito to the black beans and stir to combine

9. While the beans and sofrito cook together, start charring your green bell peppers. If possible use an open flame, even a burner, but if you don’t have a gas stove simply use a skillet

10. Once charred, remove the peppers’ skins, cut them into strips, and add them to the beans

11. Let the whole mixture simmer for 5-10 more minutes

12. Serve over white rice