Cuban Black Beans

From the 1999 KLO dinner — Caribbean

Cuban Black Beans

• 2 cups black beans
• 5 cups water
• 1 or 2 bell peppers, chopped
• l large onion, chopped
• 4 cloves garlic, minced
• 1/2 tsp ground black pepper
• salt
• 1 tsp oregano
• 1 bay leaf
• 2 Tbsp sugar
• 2 Tbsp vinegar
• 2 Tbsp red wine

Put cleaned, washed beans in a 4 to 6 quart pressure cooker. Boil beans for 2 minutes; turn heat off, cover beans and let sit for 1 hours.

Add bell peppers, onion, garlic, salt, oregano, bay leaf, and sugar. Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the indicator has dropped down.

Remove about 1/2 to 1 cup of the beans and mash; return to pot and add the vinegar and wine. Bring to a boil and simmer for about 20 minutes. Serve over white rice.