I was just craving a more interesting way to have black beans and rice. I found this recipe for Cuban black beans that sounded more flavorful than just the normal way of making them. You cook the black beans until almost tender and then add a sauce that is called sofrito. The sofrito is very fragrant and flavors the beans perfectly. Serve them with just some rice, or on a tortilla with desired toppings. We like to serve these beans with rice on a tortilla, yum! These turn out great and will not disappoint! -Kristin
1 pound dried black beans
1 bay leaf
1 large green bell pepper, seeded and cut into large chunks
For the Sofrito
1/3 c. olive oil
3-4 cloves garlic, finely chopped
1 large onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
2-3 teaspoons ground cumin
1/8-1/4 c. chopped Anaheim pepper (optional)
2 t. salt
freshly ground pepper
1/2-1 t. seasoned salt
Soak beans according to directions on package.
After the beans have soaked drain the water and then cover them with 1 1/2 inches of water. Then add the bay leaf and the green pepper and bring to a boil over high heat.
Reduce heat to low, and cook uncovered until the beans are tender and they have almost cracked open (about 1.5 hours). Check the beans while they are cooking, and if they need more water add some hot water.
Towards the end of the beans cooking time, prepare the sofrito as follows-
In a skillet heat the oil over low heat. Add the garlic, onion, bell pepper, and anaheim pepper if usingcook stirring until onion is transparent (8-10 minutes). Stir in the cumin and regular salt and pepper.
Before adding the sofrito to the beans, check that the water covering the beans is about 1/2 an inch above the beans. Add or take some water off if necessary.
Stir the sofrito in and cook beans till all the way tender (around 30 minutes or so). Drain off any extra cooking liquid when done cooking and remove the bay leafs.
Taste when the beans are finished and add the seasoned salt to taste (I use 1 teaspoon).