Recipe: Havana Black Beans (using annatto, jalapeno and cilantro)

HAVANA BLACK BEANS

"The perfect accompaniment to Cuban Pork Roast (recipe)."

1 pound dried black beans
2 tablespoons annatto seeds (optional)
1/3 cup olive oil
1 medium onion, chopped
2 scallions with tops, minced
4 garlic cloves, minced
1/2 green bell pepper, seeded, chopped
1/2 red bell pepper, seeded, chopped
1 jalapeno, seeded, minced
2 tablespoons tomato paste
3 tablespoons red wine vinegar
1 tablespoon dried oregano leaves
1 tablespoon ground cumin
3 tablespoons minced fresh cilantro
1 tablespoon salt
2 teaspoons freshly ground pepper

Rinse and sort the beans. Combine with cold water to cover in a large bowl. Soak for 8 hours or longer.

WHEN READY TO COOK:
Drain the beans and combine with fresh water to cover in a large saucepan. Bring to a boil over medium-high heat and reduce the heat. Simmer for 1 1/2 hours, adding additional water if necessary to cover the beans.

Heat the annatto seeds in the olive oil in a small saucepan over medium heat for 5 to 7 minutes or just until the seeds color the oil. Strain oil, discarding the seeds.

Heat the strained oil in a medium skillet over medium-high heat. Add the onion, scallions, garlic, bell peppers and jalapeno and saute for minutes.

Stir the tomato paste and vinegar into the onion mixture. Add the oregano, cumin, cilantro, salt and pepper. Reduce the heat to medium and cook for 5 minutes longer.

Add to the beans and simmer for 30 minutes or until quite thick.

TO MAKE AHEAD:
The beans may be made in advance and stored in the refrigerator to improve the flavor. Reheat in a covered saucepan over low at to serve.

Makes 8 servings
Adapted from source: Savor the Moment by Junior League of Boca Raton