Recipe: Cuban Black Beans

Cuban Black Beans
From Palm Beach County, Florida
Prep: 25 min. Soaking: 1 hr. Cooking: 2 hr.
Makes 6 to 8 servings

1 lb. dry black beans
10 cups water
8 cups water
1 cup finely chopped onion
3/4 cup finely chopped green sweet pepper
3 cloves garlic, minced
4 cup olive oil
1-1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried oregano, crushed
1 bay leaf
2 Tbsp. sugar
2 Tbsp. red wine vinegar
2 Tbsp. dry sherry
2 Tbsp. olive oil

Rinse beans. In 4- to 4-1/2-quart Dutch oven, combine beans and the 10 cups water. Bring to boiling; reduce heat. Simmer, stand for 1 hour. (Or, place beans in water in Dutch oven.
Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

In the same Dutch oven, combine beans and the 8 cups water. Bring to boiling; reduce heat. Cover and simmer for 1 hour.

Meanwhile, in a large saucepan, cook the onion, green pepper, and garlic in 1/4 cup hot olive oil for 7 minutes, stirring occasionally. Remove 1 cup of the cooked beans and a little of the liquid from the Dutch oven. Add to vegetable mixture in saucepan; cook about 5 minutes, stirring occasionally. Using
a wooden spoon or a potato masher, slightly mash beans.

Return bean-and-vegetable mixture to the Dutch oven. Stir in salt, black pepper, oregano, and bay leaf. Bring to boiling.

Before serving, stir in sugar, vinegar, sherry, and the 2 tablespoons olive oil.