Cuban Black Beans

I was nervous to try this recipe, since I have never had Cuban food before, but let me tell you, it was absolutely delightful.  Cuban flavours are very different from Mexican flavours, but this is one of the tastiest Latin dishes I have ever cooked.  It is not spicy, but oh-so flavourful, has lots of oomph, and works well as either a main dish or a side dish.

-1lb. black beans, washed [[I prefer to use dried beans, but if you don’t want to put in the effort, you can use canned black beans]]
-1 onion, chopped
-1 red bell pepper, chopped
-1 green bell pepper, chopped
-2 bay leaves
-1 1/2 tsp. paprika
-1 1/2 tsp. ground cumin
-1tbsp. dried oregano
-2 minced hot green chili peppers
-3 cloves garlic, minced
-1/4cu balsamic vinegar
-salt and black pepper to taste

-Soak beans in water to cover overnight [[if you used canned beans, obviously skip this step]]
-Rinse and transfer to large pot; add onion, bell peppers, bay leaves, spices, and chili peppers. Cover with water. Bring to a boil then reduce the heat and simmer for 1 1/2 hrs.
-Test beans and when tender add garlic and vinegar. Salt and pepper to taste.
-Serve garnished with sour cream and chips to dip, if desired.
Sorry this isn’t the best picture…


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