Cuban black bean

Rinse beans well, really well. Discard any broken beans and place in a large bowl and fill with cold water and soak for at least 12 hours or overnight, beans should be fully submerged. (Read instructions on the packet). It’s important to use fresh water for boiling; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. In a large pot add soaked beans with 8 cups of fresh water, Add stock and Bring to a boil, then reduce to simmer. Cook covered for up to an hour or so until tender. I recommend stirring the beans several times throughout the cooking process so that the beans at the bottom don’t soften before the beans at the top.

Meanwhile, place onion, green pepper, garlic, and coriander in a food processor with 50mil olive oil and pulse for 15 seconds so not too smooth you want it a little chunky. Place Sofrito (pulsed veg).

In a frying pan and cook for 5 mins. No need to add more olive to the pan as there’s plenty in the mixture. Stir the sautéed veg mixture into the beans along with the cumin, oregano, bay leaf, tomato purée and white. Salt, pepper and a pinch of sugar. Cook beans over a medium heat uncovered for a further 20 mins or until beans have thickened. Serve with white rice and plantain. Cuban style! Enjoy!!

1lb dried black beans
Water to cover 8 cups 
1 onion
1/2 green pepper
4 garlic cloves
Bunch of coriander
50ml of Olive oil
1 teaspoon of cumin
1 teaspoon oregano
1 large or 2 small bay leaves
Vino seco ( dry white wine ) 50ml
1/4 cup
1 tablespoon tomato purée
1 veg stock cube
Salt and Black pepper to taste
Pinch of sugar