Cuban Black Beans

PREP:  20 Minutes + soaking  COOK:  1-3/4 Hours 

Ingredients:

2 cups Dried Black Beans, rinsed

6 cups Water

1 teaspoon Thyme Leaves

3 medium Green Peppers, chopped

2 medium White Onions, chopped

1/2 Sunflower Seed Oil

3 tablespoons Garlic Powder

1 can Tomato Puree (15 oz.)

1/2 cup Chicken Broth

2 tablespoons Sugar

3/4 teaspoon Salt

Other Items Needed:

Large Saucepan

Large Skillet

Substitutes:

1 Bay Leaf (in place of Thyme leaves)

Olive Oil (in place of Sunflower Seed Oil)

6 Garlic Cloves (in place of Garlic Powder)

Takes A Little While.... But Well Worth It!

• SOAK the Beans according to package directions.
• DRAIN & RINSE Beans, discarding liquid.
• PLACE Beans in a large saucepan.
• ADD 6 Cups Water & Thyme Leaves.
• Bring to a BOIL.
• REDUCE the heat; COVER & SIMMER for 1-1/2 hours to 2 hours OR until tender.

 

• While the beans are soaking, in a large skillet, SAUTE the Green Peppers & Onions in the oil until tender.
• ADD the Garlic & COOK 1 minute longer.
• STIR in the Tomato Puree, Chicken Broth, Sugar & Salt.
• BRING to a BOIL.
• REDUCE heat, SIMMER, uncovered, for 8-10 minutes or until thickened.

 

• DRAIN the Beans. (discard Bay Leaf if you used that)
• STIR Beans into Tomato Mixture.

 

MAKES:  9 Servings

 

This dish makes a wonderful side with any meat!  It has also be requested twice since I first made it!

 

dévorer!