EASY CUBAN BLACK BEANS (soffrio)

EASY CUBAN BLACK BEANS:

Ingredients:

• 2 cans Organic Black Beans
• 1 medium yellow onion (not the sweet variety)
• 2 green Bell peppers
• 2 cloves minced garlic (or substitute garlic powder, if desired)
• 1/2 cup white wine
• 3 tablespoons Extra Virgin Olive Oil
• 1 1/2 tablespoons Cumin (add more if desired)
• 1 1/2 tablespoons dried Oregano (add more if desired)
• 1 tablespoon red wine vinegar
• 1/2 cup or more of water
• Sea salt, to taste
• Black pepper, to taste
• 2-3 Bay leaves

Directions:

1. Prepare the “Sofrito” or the base:  In Cuban cooking Sofrito is the base of almost every recipe.  In my family, this is how we make it.  Dice your onion and green peppers into uniform, small cubes.  Smash and mince your garlic cloves.  Heat on medium your EVOO in a saucepan and add the green peppers first (I like to cook them first because they take longer than the onions).  Saute for about 5 minutes and then add the onions.  Continue to saute for another 5 minutes then add salt, pepper, cumin, oregano, bay leafs and garlic.  Saute an additional 2-3 minutes, making sure not to burn the garlic.  Your onions should be transparent.  Raise your stove top temperature to high and immediately add your white wine.  
2. Allow your Sofrito to cook on high another 2 minutes, or until the alcohol from the white wine has completely burned off (just keep smelling over the pot until you no longer smell the alcohol).  
3. Open your two cans of beans and drain any excess water they have.  Add them to the Sofrito.  Depending on how “soupy” you want your beans, use the cans to add water.  I usually add about a 1/2 cup or more.
4. Add the red wine vinegar and stir well to combine.
5. Reduce the temperature to medium-high and allow the beans to cook, covered for 7 minutes.  The beans should be bubbling and very tender when you lower the temperature to a simmer.  
6. Allow the beans to simmer for another 7-10 minutes, while covered.  Make sure to stir them every few minutes.