Cuban-Style Black Beans

Name: Cuban-Style Black Beans
Yield: 4 servings
Ingredients: 1 1/4 cup olive oil; 1 1 large onion, chopped; 1 1 large green bell pepper, cut into 1/2-inch pieces; 1 6 large garlic cloves, chopped; 1 1 tablespoon dried oregano; 1 3 15- to 16-ounce cans black beans, rinsed, drained; 1 3/4 cup canned vegetable broth or water; 1 1 1/2 tablespoons cider vinegar; 1 1 teaspoon sugar (optional)

From the kitchen of Carly

Black beans cooked the proper way: sautéed garlic, peppers, and onion build a savory base, then half the beans get mashed to create creamy texture while whole beans stay intact. Cider vinegar and a whisper of sugar keep everything balanced and bright.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup olive oil
11 large onion, chopped
11 large green bell pepper, cut into 1/2-inch pieces
16 large garlic cloves, chopped
11 tablespoon dried oregano
13 15- to 16-ounce cans black beans, rinsed, drained
13/4 cup canned vegetable broth or water
11 1/2 tablespoons cider vinegar
11 teaspoon sugar (optional)

Instructions

Heat oil in heavy large saucepan over medium heat. Add onion, bell pepper, garlic and oregano and sauté until vegetables begin to soften, about 5 minutes. Add 1 cup of beans to pan. Using back of fork, mash beans coarsely. Add remaining beans, broth and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally, about 15 minutes. Mix in sugar, if desired. Season beans to taste with salt and pepper and serve.