In college I lived in an apartment with my two best friends. We cooked a lot. One of my roommates, Ellen, shared this recipe for her mother’s favorite Cuban black beans with me. The recipe came from one of her mother’s cookbooks. Creamy, sour, and a tad sweet, it quickly became one of my favorites as well. But I never got a copy of the recipe from Ellen and for years afterwards I couldn’t make it. Finally, recently I got a photo of the recipe from Ellen and went about making it once again. It didn’t disappoint.
Below is the version I make. I have greatly reduced the oil (the original recipe calls for 2 cups!) and also left out the pimentos, which are called for in the original recipe but which I never have around. I’ve also changed the steps around a bit and shortened cooking times to simplify things.
Be aware! This recipe make 12-16 servings. If you don’t want that much beans, consider halving the recipe. However, it does freeze well.
2 1/4 cups dry black beans, cooked (or 3 cans) (keep the liquid)
1/3 cup olive oil
3 cups green bell pepper, chopped
3 cups yellow onion, chopped
2 tsp sugar
Salt and pepper to taste
1/3 cup white vinegar
- Blend bell pepper and onions in a food processor until they are finely ground
- Heat the oil in a large stockpot
- Once oil is hot, add the pepper onion mixture and sauté it for 8 minutes.
- While the mixture is sautéing, blend 1 cup of the beans in the food processor
- Add the whole and blended beans, sugar, and salt to the pot, gently stir
- Simmer on low for 45 minutes, stirring occasionally
- Add the vinegar