Cuban Black Beans
TOTAL TIME: Prep: 20 min. + soaking Cook: 1-3/4 hours
YIELD: 9 servings.
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.—Nena Linares, Los Angeles, California
Ingredients
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2 cups dried black beans, rinsed
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1 bay leaf
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3 medium green peppers, chopped
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2 medium onions, chopped
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1/2 cup olive oil
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6 garlic cloves, minced
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1 can (15 ounces) tomato puree
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1/2 cup sherry or chicken broth
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2 tablespoons sugar
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3/4 teaspoon salt
Directions
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1.
Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
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2.
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.
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3.
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.
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