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Cuban Black Beans
serves 8
12 oz dry black beans
1/2 cup onion(s)
1/4 cup bell pepper(s)
4 clove garlic clove(s)
2 Tbsp olive oil
2 Tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground oregano
salt, black pepper to taste
1 leaf bay leaf
10 - 12 cups water
Sort and pick dry beans; rinse and cover in water to soak for at least 8 hours; overnight is best. Drain soaked beans and place in a pressure cooker with water; careful not to overfill pressure cooker. Add bayleaf, if using; bring beans to a boil; cover and lock pressure cooker. Reduce to medium flame and cook for 20-25 minutes. Meanwhile, make the "sofrito". Chop onions, bell peppers and garlic. Heat a nonstick pan over med-high heat; add olive oil, onions, peppers, garlic and salt. Saute until onions become translucent, about 5 minutes. Stir in tomato paste, cumin, orgeano and balck pepper. Lower heat and cook for another 5 minutes.
Release pressure on beans, add "sofrito" to beans and cook until desired consistency. Discard bayleaf.
POINTS: 3 per serving
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