Cuban Black Beans II

A Cuban lady down the street made these every Wednesday...wonderful stuff! She served the beans over a bowl of hot rice, and garnished them with salsa, a little sour cream, and shredded cheese. It was also good without the dairy products. Can substitute canned, rinsed beans to cut cooking time.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 290 Calories

Ingredients

• 2 teaspoons salt
• 1 teaspoon white sugar
• ¼ cup olive oil
• 1 large onion, chopped
• 5 cups water
• 1 (6 ounce) can tomato paste
• 1 pound black beans, washed
• 1 tablespoon vinegar
• 1 medium green bell pepper, chopped
• 1 teaspoon black pepper
• 1 (4 ounce) jar diced pimentos, drained
• 6 cloves garlic, peeled and minced

Recipe Instructions

Step 1

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.

Step 2

Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.

Step 3

Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.