Back to 8 servings 1 lb dried black beans 1 green bell pepper 2 bay leaves 2 tsp table or kosher salt 0.5 tsp pepper 0.5 cup Spanish olive oil 1 Spanish onion 4 clove garlic 5 ají cachucha, sweet chili pepper 0.5 tsp ground cumin 0.5 cup vino seco or dry white wine, can be substituted with dry sherry 3 leaves culantro, can be substituted with ¼ bunch of cilantro, chopped 0.5 tsp granulated sugar
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1 Step 1: Pour the beans into the pot. Comb through them with your hands, removing any debris or stones you may find.2 Step 2: Rinse the beans thoroughly until the water runs clear. You have to fill, swish, discard the water and repeat 2-3 times.3 Step 3: Fill the pot containing the beans halfway with water. Cover with the lid and allow to soak for 12-24 hours.4 Step 4: Discard the water from the soaking beans. Rinse them thoroughly and fill the pot halfway with water.5 Step 5: Add 1/2 green pepper (with seeds and stem removed), 2 bay leaves, and 1 tsp of salt to the pot and set to boil over high heat.6 Step 6: Once boiling, lower heat to medium-high and boil for 45 minutes or until the water almost disappears.7 Step 7: Add 4 cups of hot water and return to a boil for 45 minutes or until the water almost disappears.8 Step 8: Add 4 cups of hot water and return to a boil for 45 minutes or until the water almost disappears.9 Step 9: Add 4 cups of hot water and return to a boil for 45 minutes or until the water almost disappears.10 Step 10: Remove the seeds and stems from the remaining 1/2 green pepper on a cutting board. Leave the seeds in the ajícitos (sweet chili peppers). With the chef's knife, dice the peppers and onion.11 Step 11: Using the flat side of the knife, smash the garlic cloves, splitting the skins and releasing the oil for easy peeling. Mince the garlic cloves. Add 1/4-1/2 tsp of salt to the garlic, hold the blunt side of the knife with both hands, and with your knife at a slight angle, drag the sharp edge across the garlic (pulling towards you) to make garlic paste.12 Step 12: In a sauté pan, add 1/2 cup Spanish olive oil over medium heat and heat the oil for about 2 minutes. Test the heat by adding 1 dice of the green pepper; if the oil sizzles, it's ready. Add the rest of the diced peppers, onion, garlic paste, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp ground cumin. Stir frequently so that the garlic doesn't burn and cook until soft and the onions are translucent, approximately 6-8 minutes. This medley is known as sofrito.13 Step 13: Taste the beans. Check if they are soft and have the desired mouthfeel. They should 'melt.' Otherwise, add 2 cups of hot water, boil for 30 more minutes and check again. Repeat if necessary.14 Step 14: Once the beans are soft, add the sofrito from the sauté pan, 1/2 cup vino seco (dry cooking wine), and 3 culantro leaves. Taste for salt and adjust according to your personal taste.15 Step 15: Optional: Add 1/2-1 tsp granulated sugar.16 Step 16: Cook to thicken the beans. You will know when the beans are sufficiently thick when they should coat the mixing spoon.17 Step 17: For a thicker consistency, using the mixing spoon, mash some beans along the inside of the pot and stir to combine.18 Step 18: For black bean soup, don't thicken.19 Step 19: When boiling the beans in steps 2-6, leave the mixing spoon in the pot. This trick helps prevent the water from bubbling over.getsaucepan.com/r/3ac3d553-9464-4463-ad87-f22cba505926 · Original: https://www.domesticgourmet.com/tia-lourdes-cuban-frijoles-negros-black-beans-made-without-a-pressure-cooker/
