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Cuban Black Beans
Nb persons: 12
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| 5 tablespoons | olive oil |
| 2 medium | onions, finely diced |
| 4 cloves | garlic, minced |
| 2 | green bell peppers, finely diced |
| 4 cans | black beans with juice, (15 1/2 ounces each ) |
| 1 1/2 cups | canned black-bean puree |
| 5 | dried bay leaves |
| 2 teaspoons | ground cumin |
| 2 teaspoons | dried oregano |
| Salt | |
| freshly ground black pepper | |
| 1 tablespoon | white vinegar |
| 3 tablespoons | chopped fresh cilantro, plus more for garnish |
| 2 tablespoons | finely diced red pepper, for garnish (optional) |
1.Heat olive oil in a medium stockpot set over medium-low heat. Add onions, garlic, and bell peppers; cook until onions are soft but still translucent, about 25 minutes.
2.Add black beans, black-bean puree, bay leaves, cumin, and oregano. Season with salt and black pepper; stir
3.Cook mixture until thickened, about 10 minutes. Stir in vinegar and cilantro. Garnish with more cilantro and the red pepper, if desired.
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