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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

  • 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

  • 1. Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid.
  • 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.
  • 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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