Cuban Black Beans II
Per serving
A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.
Ingredients
8 serv.Step-by-step instructions
- 1
Place beans in a large saucepan with enough water to cover, and soak 8 hours, to overnight; drain.
- 2
Heat oil in a medium saucepan over medium heat, and sauté onion, green bell pepper, and garlic until tender.
- 3
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.
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