Cuban-Style Black Beans

Ingredients

• 1 pound dried black beans, rinsed and drained
• 8 cups cold water
• 2 medium white onions, halved lengthwise
• 2 medium green bell peppers, halved
• 4 bay leaves, divided
• 4 large garlic cloves
• 1 tablespoon kosher salt, divided
• 6 tablespoons extra-virgin olive oil, divided
• 1/4 cup dry white wine
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1 teaspoon tomato paste
• 1 teaspoon ground black pepper
• Chopped cilantro (optional)
• Lime wedges (optional)

Steps

1. Place beans in a large bowl, and add water to cover by 2 inches. Cover bowl, and let soak at least 8 hours or up to 12 hours. Drain well.
2. Stir together beans, 5 cups water, 1 onion half, 1 bell pepper half, and 2 bay leaves in a large pot or a programmable pressure multicooker (such as Instant Pot); bring to a boil over medium-high. Reduce heat to low; cover and simmer until beans are almost tender, 45 minutes to 1 hour. Remove and discard onion, bell pepper, and bay leaves.
3. Meanwhile, finely chop remaining onion and bell pepper halves. Smash garlic cloves on a cutting board using the flat side of a chef’s knife. Sprinkle garlic with 1 teaspoon salt; rub salt into garlic using side of knife to form a paste.
4. Heat 1/4 cup oil in a large skillet over medium. Add chopped onion, chopped bell pepper, and garlic paste; cook, stirring occasionally, until onions are softened, about 8 minutes. Stir in wine, cumin, oregano, tomato paste, and remaining 2 bay leaves. Cook, stirring constantly, until tomato paste is incorporated and wine is evaporated, 2 to 3 minutes.
5. Uncover beans, and stir in onion mixture, black pepper, and remaining 2 teaspoons salt. Increase heat to medium; simmer, stirring occasionally, until beans are tender and liquid is thickened, about 30 minutes.
6. Season beans with additional salt to taste, and drizzle with remaining 2 tablespoons oil. Garnish with cilantro, if desired, and serve with lime wedges.