Low Sodium Cuban Black Beans

Total time10 hr 20 min

Prep time20 min

Cook time2 hr

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Ingredients

6 servings

1 lb dried black beans
La Preferida Black Beans Eden Organic Dry Black Beans Pure Living Organic Black Beans Sprouted - Dried Vitacost Black Beans - Non-GMO and Gluten Free Aiva Products Black Bean
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¼ cup olive oil
1 medium yellow onion, finely diced
1 medium green bell pepper, finely diced
6 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
2 bay leaves
¼ cup dry sherry
2 tbsp red wine vinegar
1 tsp sugar
1 ½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For serving

¼ cup fresh cilantro, roughly chopped (optional)
white rice, for serving (optional)

Instructions

1
Place the dried black beans in a large bowl and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
2
Transfer the drained beans to a large heavy-bottomed pot or Dutch oven and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, until the beans are just tender but not yet falling apart, about 45–60 minutes. Reserve 2 cups of the bean cooking liquid, then drain the beans and set aside.

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