Cuban Black Beans

Cuban Black Beans
Serves 6-8
Preparation Time: 24 hours
Cooking Time: 2 hours and 30 minutes
Ingredients
1 1/2 lb package of dried black beans
3 tbsp olive oil
3/4 cup chopped yellow onion (about 1 medium onion)
1 large green pepper - chopped
2 large cloves of garlic - minced
1 tsp dried oregano
2 tbsp white vinegar
1 heaping tsp salt
1/2 tsp black pepper
1 tbsp white sugar
1/4 tsp ground cumin
Directions
1. Add your dry beans to your heavy bottomed pot and cover with water (about 3 cups).
2. Allow your beans to soak overnight.
3. The next day, your beans will have soaked up most of the water. When you are ready to cook the beans, strain the remaining water that you soaked the beans in. Add 4 cups of water and the beans back into the pot.
4. Bring to a boil and then cover and reduce to a simmer for 60 minutes stirring frequently.
5. If you notice that your beans are absorbing most of the liquid, you can add water (1 cup at a time) to keep them simmering.
6. While your beans are simmering, heat a small skillet with 3 tablespoons of olive oil.
7. Once your skillet is hot, add the chopped green pepper, chopped onion, and garlic. Sauté

over medium/low heat until the vegetables are soft and translucent.
8. Once your vegetables are softened and your beans have simmered for 60 minutes, take a slotted spoonful of black beans (not the liquid) from your pot and add to the skillet with the onion mixture.
9. Using a wooden spoon or a mallet, smash your ladle of black beans into the onion mixture and stir to combine (they don't have to be completely smashed but just enough to pop them open and incorporate them into the onion mixture).
10. Add the skillet contents and 2 cups of water back into the large pot of black beans and stir.
11. Cover and simmer for another 60 minutes.
12. After those 60 minutes, add 3 cups of water and the seasonings (oregano, salt, black pepper, sugar, cumin, vinegar) into the pot and stir.
13. Cover and simmer for 30 minutes, stirring occasionally.
14. Enjoy hot or refridgerate in an airtight container for up to 4 days.