PAPA’S BLACK BEANS

FROM EDUARDO VILARO, ARTISTIC DIRECTOR OF BALLET HISPANICO

“Here is my recipe for Cuban Black Beans and my rationale.
This is my mother’s (family’s) recipe that she brought with us from Cuba in 1969. Every Cuban has its own version. This recipe is what kept me connected to my roots as I grew up in the States. I share it with all my friends, to share my culture.”

— Eduardo Vilaro

SERVES:
6+

PREP TIME:
2 HR+

TOTAL TIME:
4 HR+

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INGREDIENTS FOR STEP 1

1 lb of dried black beans
1 – large green bell pepper
10 cups of water

DIRECTIONS FOR STEP 1

Wash the beans and clean out any impurities. Place beans in a large bowl or pot and pour all 10 cups of cold water over the beans. Cut one of the green peppers in half and place in the pot with the beans and water. Let sit for a few hours or overnight until beans are tender.

INGREDIENTS FOR STEP 2: SOFRITO

2/3 cup of olive oil
¼ cup water
1 Large onion - diced
4 Garlic cloves - minced
1 Large green pepper - diced
2 teaspoons of salt
½ teaspoon of black pepper
¼ teaspoon of dry oregano
¼ teaspoon of dry cumin
1 Bay leaf
1 tablespoon of sugar

DIRECTIONS FOR STEP 2: SOFRITO

After beans are soaked, put them into an enamel or heavy pot and set them on a medium flame on the stove. Cook for about 45 minutes to an hour at a medium simmer. I always have some hot water handy in case the water evaporates too fast before the beans are fully soft and cooked through. Be sure to skim any foam that may rise to the top during the boiling process. Once the beans are done, heat olive oil in a non-stick pan and sauté onions, green pepper, and garlic. Once onions are translucent add the rest of step two ingredients and cook for a few minutes. Take a ladle full of cooked beans from the heavy-bottomed pot and add to the onion sauté mixture to the pan. Using the ladle, mash the beans into the sauté mix— this will aid as a thickening agent for your beans. Pour everything from the pan into the pot with the beans.

INGREDIENTS FOR STEP 3

2 tablespoons of vinegar
2 tablespoons of any dry wine
2 tablespoons of olive oil
2/3 cup of olive oil

DIRECTIONS FOR STEP 3

Allow the beans to thicken with the added sofrito mixture for another hour on a low simmer. Once the beans have come together and thickened, add the vinegar, wine, and olive oil and you are ready to go. Make sure you taste and adjust salt and pepper.

I always end up adding a bit more sugar and wine, of course.