Cuban Black Beans
This hearty side dish starts with a 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 9 ServingsPrep: 20 min. + soaking Cook: 1-3/4 hours
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
- Soak beans 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 for
- 1-1/2 to 2 hours or until tender.
- 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, for 8-10 minutes or until thickened. Drain beans; discard
- bay leaf. Stir beans into tomato mixture. Yield: 9 servings.
Nutrition Facts: 3/4 cup equals 312 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 214 mg sodium,