From “Memories of a Cuban Kitchen” by Mary Urrutia Randelman
Ingredients:
1 pound dried black beans rinsed in cold water, picked over,
and soaked overnight in cold water to cover by 1 ½ inches. (Remove any beans
that float to the top)
1 bay leaf
1 medium-sized green bell pepper, seeded and cut into
quarters
For the Sofrito:
2/3-cup pure Spanish olive oil
3 to 4 cloves of garlic, finely chopped
1 large onion, finely chopped
1 medium-size green bell pepper seeded and finely chopped
2 to 3 teaspoons ground cumin
2 Tablespoons cider vinegar
1 teaspoon finely chopped seeded aji cacbucba (Rocatillo
pepper, or green chile)
Salt and freshly ground pepper to taste
Directions:
1.
The next day after soaking the beans, check that
the water is still covering the beans by 1 ½ to 2 inches, and add more water if
needed. Pour into a large saucepan, add the bay leaf and green pepper, bring to
a boil over high heat, reduce the heat to low, and cook uncovered, until the
beans are tender and they have almost cracked open, about 2 hours. Check the
beans while they are cooking and if they need more liquid, add some hot water.
2.
To prepare the sofrito, in a skillet heat the
oil over low heat until it is fragrant, then add the garlic, onion, and bell
pepper and cook, stirring, until the onion is transparent, 8 to 10 minutes. Add
the cumin, vinegar, and Rocatillo pepper and mix well.
3.
Add the Sofrito to the beans, mi well and cook
over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to
taste with salt and pepper and serve.
Makes 8 servings
Note: Recommend Black Beans are by "Faraon"
Note: Recommend Black Beans are by "Faraon"
