Cuban Black Beans

Total Time Prep: 20 min. + soaking Cook: 1-3/4 hours

Yield 9 servings

These hearty Cuban black beans start with sofrito, a combination of chopped onions and green peppers. The tomato puree and sherry give the dish its distinctive flavor.

Ingredients

2 cups dried black beans, rinsed
1 bay leaf
3 medium green peppers, chopped
2 medium onions, chopped
1/2 cup olive oil
6 garlic cloves, minced
1 can (15 ounces) tomato puree
1/2 cup sherry or chicken broth
2 tablespoons sugar
3/4 teaspoon salt

Directions

Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
Place beans in a large saucepan; add 6 cups water and bay leaf. Bring to a boil. Reduce heat; cover and simmer until tender, 1-1/2 to 2 hours.
Meanwhile, in a large skillet, saute peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato puree, sherry, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 8-10 minutes. Drain beans; discard bay leaf. Stir beans into tomato mixture.

Nutrition Facts

3/4 cup: 312 calories, 13g fat (2g saturated fat), 0 cholesterol, 214mg sodium, 38g carbohydrate (8g sugars, 8g fiber), 11g protein.

This hearty side dish starts with sofrito, a combination of finely minced onions and green peppers. The tomato puree and sherry give the beans a distinctive flavor. —Marina Castle Kelley, Canyon Country, California

Recipe Creator

Community Cook