Cuban black beans (pressure cooker)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black beans |
| 5 | cups | Water (up to) |
| 2 | Bell peppers; chopped | |
| 1 | large | Onion; chopped |
| 4 | Cloves garlic; minced | |
| ½ | teaspoon | Pepper salt; or to taste |
| 1 | teaspoon | Oregano |
| 1 | Bay leaf | |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Vinegar |
| 2 | tablespoons | Red wine (cooking wine ok) |
| White rice | ||
Directions
From: Wendy Lockman <wlockman@...> Date: Fri, 5 Apr 1996 08:20:05 -0500 A Cuban friend gave me this recipe and I adapted it to a pressure cooker (I also removed all references to olive oil).
Put cleaned, washed beans in a 4 to 6 qt. pressure cooker. Boil beans for 2 minutes; turn heat off, cover beans and let sit for 1 hours.
Add the bell pepper, onion, garlic, salt, oregano, bay leaf and sugar. Cook at 15 lbs pressure for 25 to 30 min. Open cooker when the indicator has dropped down.
Remove about ½ to 1 cup of the beans and mash; return to pot and add the vinegar and wine. Bring to a boil and simmer for about 20 min. Serve over white rice.
Posted by "Gloria E. McCrary" <MCCRARY@...> to Fatfree Digest [Volume 13 Issue 16] Dec. 16, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@...
MC-RECIPE@...
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