Photo c. foodblogchef 2020
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BLACK BEANS
Serves 6
Ingredients:
4 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped cubanelle pepper, or other mild, fruity chile pepper (optional)
4 cloves of minced garlic
3 (15-ounce) cans of black beans (undrained)
1 1/2 cup water or chicken broth
2 teaspoons oregano
2 Bay leaf (remove after cooking)
1/2 teaspoon sugar
1 package Sazòn Goya without annatto (Note: if you do not have Sazòn Goya a substitute would be ½ teaspoon ground cumin, 1 chicken bouillon cube, and about a teaspoon of garlic powder.)
2 tablespoons cooking wine or 2 tablespoons cider vinegar
Directions:
1. Heat the oil in a medium saucepan, sauté the onion, cubanelle, and garlic until fragrant and tender.
2. Add the remaining ingredients to the saucepan, reserving 2 cans of beans.
3. Bring the ingredients in the saucepan to a boil, reduce the heat to low and simmer for 15-20 minutes.
4. Remove from heat, pick out and reserve the Bay leaves, and working in batches lightly puree the ingredients in a food processor (a few pulses per batch), or alternatively mash the beans by hand with a fork or spoon.
5. Return the processed bean mixture to the saucepan along with the cans of reserved beans and reserved Bay leaves, bring to a boil, lower the heat, and simmer for 10-15 minutes.
Garnish with chopped cilantro.