maks 4 or 5 servings cook time 70 to 95 minutes
5 cups water
1 1/2 cups dried black beans, sorted and rinsed
1 bay leaf
3/4 cup onion diced
3/4 cup green bell pepper, ribs and seeds removed and diced
1 jalapeno pepper, ribs and seeds removed and finely diced
1 Tbsp olive oil
2 Tbsp garlic minced
2 Tbsp fresh ginger minced
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp dried oregano
3/4 tsp sea salt
1/2 tsp fresh ground black pepper
1 Tbsp red wine vinegar
hot pepper sauce
in a large pot over high heat, bring water, black beans and bay leaf to a boil. cover, reduce heat to low and simmer stirring occasionally, for 1 to 1 1/2 hours or until black beans are tender. remove and discard bay leaf.
meanwhile, in a small nonstick skillet, saute onion, green bell pepper, jalapeno pepper and olive oil, stirring often for 3 to 5 minutes or until onion is soft.
add garlic, ginger, chili powder, cumin, oregano, salt and black pepper and saute for 2 minutes. remove from heat.
when black beans are tender, add onion mixture and vinegar, stir well to combine and simmer for 5 minutes to allow flavors to blend. taste and adjust seasonings as desired. remove from heat and serve hot with hot pepper sauce if desired.
Variation you can also serve this dish over cooked brown rice or grains as a main dish. to transform this recipe to Cuban Black bean soup, add 3/4 cup each diced carrot and celery to the suated veggie mixture and add an additional 2 cups water to the simmering beans.