Cuban Spiced Beans
1 lb dried black beans
1 onion, chopped
1 bell pepper, chopped
2 jalapenos, chopped and pitted
2-3 tbsp ground cumin
2-3 tbsp ground oregano
1 tbsp garlic powder
2 tbsp rice wine vinegar
2 tbsp sugar
Salt & Pepper
Put the beans in a large bowl. Add enough water to go past the beans by a few inches. Leave them to soak overnight.
The next day, cook the onion and bell pepper in a medium to large pot in olive oil until starting to soften.
Drain the beans and discard the soaking water. Add them to the pot along with enough water to cover everything by an inch. Put in the spices (except for salt), vinegar, and sugar. Simmer the pot for 2 hours, or until the beans are soft, stirring occasionally. Add extra water if the beans ever stop being submerged.
When the beans are soft, add salt to taste, and any vinegar or sugar as needed. Turn off the what and let them cool for the liquid to thicken.
Serve with any rice of choice, and pickled onions if desired.
This dish consists of black beans stewed into a starchy sauce with cuban spices. It freezes well and goes well with rice and pickled vegetables, but be sure to soak your beans overnight to save on cooking time.