Black cuban beans
Explore new flavors with this black cuban beans. Caribbean recipe!
ingredients
½ kg Black beans Verde Valle®
1 bay leaf
10 cups water
___SAUTÉE
¼ cup olive oil
1 big onion finely chopped
1 green chill finely chopped
5 garlic cloves, peeled and finely chopped
¼ teaspoon orégano
¼ teaspoon cummin powder
1 tablespoon sugar
1 tablespoon dry wine
1 tablespoon vinegar
Salt and pepper to your liking
___TO ACCOMPANY
2 cups precooked white rice
2 plantains, sliced and fried
PREPARATION
CLEAN and rinse your beans and put them in a pot. ADD a bay leaf and cover them with water. The ideal is letting them all night so they can be cooked better. HEAT the pot over medium heat the next day until beans get soft, 45 minutes approximately. Keep. HEAT the olive oil in a pan, add onion, chilli and garlic. MOVE with a wood spoon until everything gets very well fried, not too brown. KEEP in a cup cooked beans, the rest pour it in the sauté pot, including bay leaf. MIX strongly. Add salt, pepper, oregano, cumin and sugar. Cook over low heat for a few minutes moving constantly, so beans won´t stick or burn. BLEND beans you kept and add them to the sauté. Cover and cook over low heat for 30 minutes, after this time add wine and vinegar, and settle over low heat for 10 minutes approximately. WHEN ready, add 2 olive oil tablespoons, integrate it and serve Cuban beans with white rice and fried bananas.
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