Yohana, a Cuban friend of mine, shared this tasty recipe (literally “Black Beans put to sleep”) which consists of black beans cooked and allowed to stand until the following day. I am going to serve this, as a side dish, with Carnitas.
- 1 pound (450 gr) dried black beans
- 2 bay leaves
- 1/2 red pepper, chopped
- 1 small white onion, chopped
- 3 Tbsp e.v.o. oil
- 1 tsp cumin
- 1 tsp baking soda
- 1 red chilli
- 4 garlic cloves, crushed
- 1 tsp sugar
- 1 tsp vinegar
Pre-soak black beans overnight, adding the baking soda to the water. Cover with 2 inches of water and allow for expansion in the container.
In a pressure cooker add the beans in the same water they have been soaked, the bay leaf and 1 Tbsp oil; cook for 20 minutes, on very low heat.
In a large skillet, heat the remaining oil, add the crushed garlic, the chilli, the onion and the cubed red pepper, stir fry until the onion is tender. Add the cumin, the oregano and the sugar, cook for 5 more minutes.
Add the “sofrito” to the beans and cook for another 2 minutes. Remove from heat, add the vinegar and let it stand for at least two hours (the longer the better).
Heat up before serving