About this recipe:A Cuban neighbour made these every week. Wonderful! As she would, serve these beans over a bowl of steaming rice, then garnish with salsa, soured cream and grated cheese. Or keep it vegan and don't garnish with any dairy products - still great! Use tinned beans if you're short on time.
500g dried black beans, washed
4 tablespoons olive oil
1 large onion, chopped
1 green pepper, chopped
6 cloves garlic, peeled and minced
170g tomato puree
1/3 (290g) jar roasted red peppers, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon sugar
1 teaspoon black pepper
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Place beans in a large saucepan with enough water to cover and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat and saute onion, green pepper and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato puree, red peppers and vinegar. Season with salt, sugar and pepper. Bring to the boil. Cover, reduce heat and simmer 1 1/2 hours, stirring occasionally, until beans are tender.