Eosinophilic Esophagitis Friendly Cuban Black Beans
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Learn more →Ingredients
6 servings
- 1 lb dried black beans
- 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
- 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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