Luis Reyneri’s grandmother passed away 2 and a half years ago. But her cherished recipes are still going strong. Transcribed from spanish into english in her own handwriting, we are very fortunate to have this recipe. It’s a special one…
Cuban Black Beans
Frijoles Negros Estillos Cubanos
2 tblsp EVOO
Several cloves garlic, diced
1 green bell pepper, diced
2-3 fresh sprigs oregano, diced
1 sml white onion, diced
1-2 tblsp pork fat
4 bay leaves
3 lg cans black beans
1 can water
1 tblsp white vinegar
Various pinches of spices (cumin, salt, pepper) to taste
Heat EVOO and pork fat in deep pot and begin to soften onion. Cook onion, garlic and pepper for 5-6 minutes until soft & transluscent. Smells Amazing!. Add oregano and bay leaves. Stir. Add beans and water. Stir. Then let simmer on medium for 20-30 minutes. Add spices to taste, turn heat down a little and let simmer for another 60-80 minutes. Beans should reduce roughly 4″ down the side of pot.
Turn off the heat and stir in white vinegar.
Serve warm with Ropa Vieja; Fresh Fish; Rice; que quieres, actually.