- Cooking Time: 2 hours
- Servings: 4-6
- Preparation Time:
BackstoryMy Country's take on a Cuban classic
- 2 cup dried black beans, picked over rinsed and soaked overnight
- 4 cup water
- 1 large vidalia onion, minced small
- 1 cup chopped green pepper
- 2 tbsp. minced garlic
- 2 bay leaves
- 4 slices bacon diced
- 1/2 tsp Adobo
- 1/4 tsp. fresh ground black pepper
- 1/4 tsp. oregano
- 1/4 tsp. dried thyme
- 3 tbsp. cider vinegar
- 1 scotch bonnet pepper
- Drain soaked beans and add them to water in medium saucepan.
- Bring to boil, reduce heat, cover pan and simmer for 30 minutes.
- Add onions, green pepper, garlic, bay leaves, salt, pepper, thyme and simmer the ingredients 1 hour longer.
- Add scotch bonnet (do not let rupture also in order to not forget it's in there I like to put it inside a tea diffuser & pop in).
- Check after 40 minutes add more water if necessary. Stir in vinegar, simmer for another minute.
- Five minutes before serving the beans remove the bay leaves and scotch bonnet and heat the beans, stirring often to avoid scorching.
- Good served on top of rice or alone.