Cuban Black Beans

Here’s a pot of black beans that’s great as a side for Southwestern or other spicy dishes. While the beans can cook pretty much unaided for the first part of the recipe, they need to be watched carefully during the last 20 minutes to make sure they don’t stick and scorch.

1 pound dried black beans

2 tablespoons canola oil

2 medium yellow onions, chopped

1 medium green bell pepper, cored, seeded, and chopped

1 celery rib, minced

2 garlic cloves, minced

1⁄4 cup chopped cilantro leaves

1 tablespoon minced oregano leaves

1 teaspoon salt

1⁄2 teaspoon freshly ground black pepper

Several dashes of hot red pepper sauce

2 bay leaves

One 4-inch cinnamon stick

6 cups vegetable broth

3 tablespoons sherry vinegar

2 teaspoons sugar

• Place the beans in a large bowl, cover with cool water to a depth of 2 inches, and set aside to soak for at least 8 hours or up to 12 hours.
• If desired, change the water once or twice to aid in the reduction of intestinal distress. Alternatively, bring the beans and enough water to cover them by 1 inch to a boil in a large saucepan; drain, place in a large bowl, cover with cool water to a depth of 2 inches, and set aside to soak for 2 hours.
• Heat a large pot over medium heat. Swirl in the canola oil, then add the onions, bell pepper, and celery. Cook, stirring often, until softened, about 4 minutes. Add the garlic and cook for 30 seconds.

Makes 8 servings