Cuban Black Beans

Ingredients

• 14 oz bag of black beans
• 1/2 green bell pepper
• 1/2 red bell pepper
• 1 whole yellow onion
• 4–5 garlic cloves, minced
• 2 bay leaves
• 3 tsp salt (divided)
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp sugar
• A couple dashes of red wine vinegar
• 1/4 cup vino seco
• Olive oil

Method

1. Rinse the black beans and place them in a pressure cooker with enough water to cover. Add half the green pepper, half the onion, and the bay leaves.
2. Pressure cook for 35 minutes, then let the pressure release naturally for about 15 minutes.
3. Discard the bay leaves. Scoop out a small portion of the cooked beans along with the softened onion and pepper, mash them, and set aside to use as a thickener.
4. Heat olive oil in a pan and sauté the diced remaining onion, red bell pepper, and garlic until softened. Add the oregano, cumin, and 1 teaspoon of the salt.
5. Stir the sautéed mixture into the pot of beans along with the vino seco, red wine vinegar, remaining 2 teaspoons of salt, sugar, and the mashed bean mixture.
6. Simmer until the beans thicken to your desired consistency, then taste and adjust salt as needed.
7. Serve warm over white rice.