Cuban Black Beans
|Water||2 Cup (32 tbs)|
|Black beans||6 Ounce|
|Green pepper||1 Small, chopped|
|Onion||1 Small, sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil/Vegetable oil||1 Tablespoon|
|Crushed dried oregano leaves||3⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
Heat water and beans to boiling in 3-quart saucepan; boil 2 minutes.
Remove from heat; cover and let stand 1 hour.
Cook and stir green pepper, onion and garlic in oil until onion is tender; stir into beans.
Add enough water to cover beans if necessary.
Heat to boiling; reduce heat.
Stir in bay leaf, oregano, cumin, salt and pepper.
Cover and simmer until beans are tender and most of the liquid is absorbed, 1 1/2 to 2 hours.
Remove bay leaf.