Rye Free 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
¼ cup olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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