Frijoles Negros (Cuban Black Beans)

Instructions

1. 1Rinse the about 450 g dried black beans under cool running water. Pick through them to remove any small stones or debris. Place the rinsed beans in a large bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2Drain the soaked beans and place them in a large heavy-bottomed pot. Add the 8 cups of water to the pot.
3. 3Bring the water and beans to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 1 hour to 1 hour and 30 minutes. Check occasionally to ensure the beans are tender when pierced with a fork.
4. 4While the beans are simmering, heat the 2 tbsp olive oil in a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the 1 medium onion, chopped, and the 1 medium green bell pepper, chopped. Cook, stirring occasionally, until they are softened, about 5 minutes. Add the 4 cloves garlic, minced, and cook for 1 more minute until you can smell its fragrance.
5. 5Carefully add the cooked onion, bell pepper, and garlic mixture from the skillet to the pot with the beans. Stir in the 1 leaf bay leaf, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, and 0.5 tsp black pepper.
6. 6Continue to simmer the beans, uncovered, for another 30 minutes. This allows the flavors to combine and the liquid to thicken slightly. The beans should be very tender and the broth flavorful.
7. 7Remove and discard the 1 leaf bay leaf from the pot. Stir in the 1 tbsp white vinegar just before serving to add a touch of brightness.
8. 8Serve the Frijoles Negros hot, perhaps with rice.

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