BLACK BEANS MAMI'S Servings: 8
1 lb dry black beans
2 bay leaves
1/2 cup extra virgin olive oil
1 large Spanish onion, diced
4 cloves garlic, finely chopped
1 green bell pepper, seeded and cut in quarters
1 tsp dried oregano
salt to taste
1. Wash beans well and remove any bad beans and debris. Place beans in glass bowl and cover with water and soak overnight.
2. Wash and seed bell pepper and cut in quarters. (You can chop it you prefer, we like to have the flavor but don't eat it). Dice onion and peel and mash garlic with a bit of salt.
3. Place the beans with the water in which they soaked in 6 Qt pressure cooker. Add extra water if needed to have 1" over beans. Add the rest of the ingredients. Cook on high pressure for 20 minutes. Cool cooker quickly and check consistency of beans. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy.
4. Some folks like to add a TBS. of sherry vinegar before serving, we don't. Beans can be successfully frozen for a long time.
5. Some folks prefer to make a sofrito in the pressure cooker first, with the olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. I've done it both ways and usually do it the lazy way.
Preparation Time: 15 minutes Cooking Time: 30 minutes Inactive Time: 12 hours
Total Time: 12 hours and 45 minutes

Recipe Type: Beans, Cuban Food, Side Dish

Source: Author: Grandma Hilia

From my Living Cookbook, Cuban Recipes.

...let me know if you'd like it.