Cuban Black Beans
12 oz. dried black beans
4 c. water
5 cloves garlic, crushed
1 T. ground cumin
2 T. olive oil
1 medium red onion, chopped
1 c. bell pepper, chopped
1 T. vinegar
2 bay leaves
1 ½ T. oregano
4 c. chicken stock
Kosher salt & freshly ground black pepper
Cooked rice, white or brown
Rinse the beans. Place in a large Dutch oven with the water. Bring to a boil over medium-high heat.
Cover and boil for 2 minutes. Turn off the heat and let stand for one hour. Pour into a colander.
Combine the garlic cloves with the cumin and a pinch of salt. In the same Dutch oven that was used to cook the beans, heat the olive oil over medium-high heat. Add the onion, pepper and garlic mix. Cook, stirring occasionally until the onions are lightly browned, about 5-10 minutes. Add the beans, chicken stock, vinegar, bay leaves, oregano, and salt/pepper to taste. Cover and simmer until the beans are tender, about 2-2 ½ hours. Serve over rice.
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