Cuban Black Beans

Ingredients

• 1 pound dried black beans, picked over and rinsed
• 1 green bell pepper, quartered lengthwise
• 2 bay leaves
• water
• 1/2 cup plus 2 tablespoons olive oil
• 1 red, 1 green and 1 yellow pepper, minced
• yellow bell pepper
• 1 large white onion, minced
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1/4 cup tomato paste
• 1/2 cup minced garlic
• Salt

Steps

1. Have all the ingredients ready.
2. Place the black beans, quartered green pepper and bay leaves in a large saucepan and add 8 cups water. Bring to a boil at medium-high heat, then lower the heat to low and partially cover. Cook for about 2 1/2 hours, stirring occasionally, until the beans are tender. Take out and discard the green pepper pieces and bay leaves.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet and add the minced bell peppers and onion. Cook over medium heat for 6 to 10 minutes, until softened, then stir in the cumin, oregano and tomato paste.
4. Use a small saucepan over medium-low heat to cook the garlic in the remaining 1/2 cup olive oil; it should turn golden brown.
5. Add the sauteed pepper mixture and garlic with its oil to the tender beans. After seasoning with salt, let them simmer gently for 5 minutes so the flavors blend.
6. Keep covered in the refrigerator overnight or for up to 3 days, then reheat gently for serving.