Follow these steps for perfect results
dried black beans
dried
cumin
yellow onion
medium
green pepper
large
culantro
fresh garlic cloves
oregano
black pepper
bay leaf
large
tomato sauce
extra virgin olive oil
white vinegar
salt
to taste
Soak black beans in 9 cups of water with oregano, cumin, culantro, and bay leaf overnight.
If using a pressure cooker, cook the soaked beans for 25 minutes.
Finely chop the onion, green pepper, and garlic.
In a separate saucepan, heat olive oil and sauté the chopped onion, green pepper, and garlic until glazed.
Add black pepper and tomato sauce to the sautéed vegetables and stir for 2-3 minutes. Then, add this mixture to the hot black beans.
Stir in vinegar and salt to taste.
Cook until the beans thicken, approximately 25 minutes.
Serve hot and enjoy!
Expert advice for the best results
Add a squeeze of lime juice before serving for added brightness.
Top with sour cream or avocado for a richer flavor.
For a smoother soup, blend a portion of the beans before serving.
Everything you need to know before you start
15 minutes
Can be made ahead and refrigerated for up to 3 days.
Serve in a bowl, garnished with a dollop of sour cream or a sprinkle of fresh herbs.
Serve with crusty bread.
Serve with a side of rice.
Serve as a starter or a main course.
Such as Pinot Noir or Beaujolais
Discover the story behind this recipe
A staple dish in Cuban cuisine, often served during family gatherings and celebrations.
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