Preparation Time
60 min
Note
Among the most common dishes in Cuban cuisine are black beans. This delicious stew has several ways to be prepared on the Island. In some regions, particularly in the east of the country, ingredients such as potatoes, malanga, and plantains are added. In the west, they often include cilantro leaves.
Ingredients
- 250 gr de black beans
- 4 ají cachucha (or 2 green peppers)
- 1 onion
- 4 cloves of garlic
- 2 bay leaves
- 1.5 L of water
- Olive Oil
- 1 tablespoon of salt
- 1 teaspoon of sugar
- 1 pinch of Oregano, Cumin, Pepper
- 1 splash of vinegar
Instructions
Step 1
- Soak the beans for at least 5 hours beforehand
- Chop the peppers into large and small pieces
- Chop the onion and crush the garlic
- Pour the beans into the pressure cooker, add water, and include the larger pieces of bell pepper and 2 bay leaves.
- Cook for 30 minutes over medium-high heat.
Step 2
- Sauté the onion, then add the small pieces of cachucha peppers until they are golden, add the garlic, and sauté for one more minute.
- Pour the sofrito into the pot of beans and add a tablespoon of salt, a pinch of ground pepper, a teaspoon of cumin, one of oregano, and the sugar. Stir well and add a splash of vinegar. Then cover and cook for 30 minutes. Add a tablespoon of olive oil when the beans are thick.
Servings
4