Preparation Time:
60 min
Note:
Among the most common dishes in Cuban cuisine are black beans. This delicious stew has several ways of being prepared on the Island. In some regions, in the east of the country, root vegetables like potato, malanga, and plantain are added. In the west, they usually add cilantro leaves.
Ingredients:
- 250 grams of 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.
- Cut the peppers into large and small pieces.
- Chop the onion and crush the garlic.
- Pour the beans into the pressure cooker, add the water, and add the larger pieces of 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.
Rations:
4