Preparation Time:
60 minutes
Note:
Among the most common dishes in Cuban cuisine are black beans. This delicious stew can be prepared in various ways across the Island. In some regions, particularly in the east of the country, ingredients like potatoes, malanga, and plantains are added. In the west, they often include cilantro leaves.
Ingredients:
- 250 grams of black beans
- 4 cachucha peppers (or 2 green bell peppers)
- 1 onion
- 4 cloves of garlic
- 2 bay leaves
- 1.5 liters of water
- Olive Oil
- 1 tablespoon of salt
- 1 teaspoon of sugar
- 1 pinch of oregano, cumin, pepper
- a dash 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 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 brown. Add the garlic and sauté for another minute.
- Pour the sautéed mixture into the pot of beans and add a tablespoon of salt, a pinch of ground pepper, a teaspoon of cumin, a teaspoon of oregano, and the sugar. Stir well and add a splash of vinegar. Then cover and cook for 30 minutes. When the beans are thick, add a tablespoon of olive oil.
Rations:
4