A signature dish of Cuba, black beans are served at almost every dinner table. This recipe makes a big batch, so freeze leftovers to thaw and serve as needed. Photo credit: Joanne Bruno from Eats Well with Others.
15m
PREP TIME
2hr
COOK TIME
123
CALORIES
12
INGREDIENTS
Servings: 18 (1/2 cup)
Ingredients
- 8 cups water
- 1 package (16 ounces) dried black beans, rinsed and picked over
- 2 McCormick Gourmet™ Organic Turkish Bay Leaves
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 teaspoons McCormick Gourmet™ Organic Oregano Leaves, divided
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 2 teaspoons McCormick Gourmet™ Organic Garlic Powder
- 2 teaspoons salt
- 2 tablespoons white wine vinegar
- 1/4 cup chopped pimiento-stuffed Spanish olives
INSTRUCTIONS
- 1 Bring water, beans and bay leaves to boil in large saucepan. Boil 2 minutes. Remove from heat. Let stand, covered, 1 hour
- 2 Meanwhile, heat oil in large skillet on medium-high heat. Add onion; cook and stir 3 minutes. Add bell pepper, 1 teaspoon of each oregano, cumin, garlic and salt; cook and stir 2 minutes or until vegetables soften. Add to beans. Return beans to boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally
- 3 Stir vinegar and remaining 1 teaspoon of each oregano, cumin, garlic and salt into beans. Cook, uncovered, 15 minutes or until beans are tender. Stir in olives. Serve over cooked white rice
