12 ounces uncooked black beans
2 bay leaves
1/2 medium onion — chopped
1/2 medium green pepper — chopped
3 cloves garlic — finely chopped
3 tablespoons olive oil
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1 teaspoon salt
4 teaspoons sugar
1. Soak beans in a large (covered) soup pot, with enough water to cover the beans, for at least six to eight hours. Add two bay leaves and a few drops of olive oil to the water.
2. Cook the beans over high heat for 90 minutes, checking frequently to see that there is enough water in the pot. The water should always cover the beans.
3. Once the beans are tender, prepare a sofrito by combining the onion, green pepper, garlic, oregano, ground pepper and olive oil in a small frying pan. Cook over medium-high heat for six to eight minutes, stirring frequently.
4. Add the sofrito to the black beans, reducing the heat on the beans to low. Mix the sofrito well with the beans, pressing some of the beans with a slotted spoon so that the flavors will soak in. Add the salt and sugar to the beans and simmer for half an hour. Remove bay leaves and serve.
Notes: La Cocina Cubana – Miami’s Little Havanna District, http://www.bpe.com/food/recipes/sosa/cubana/index.html
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